Tarte aux fraises

Preparing the sweet shortcrust:

1. 1In a mixing bowl, work the softened butter with the powdered sugar and salt until creamy and smooth.
2. 2Add the eggs one at a time, mixing thoroughly after each addition.
3. 3Add the sifted flour and the ground almonds, then mix just enough to form a smooth dough.
4. 4Shape into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.

Baking the tart base:

1. 5Preheat the oven to 180°C.
2. 6Roll out the dough on a lightly floured work surface.
3. 7Line a buttered and floured tart pan with it, then prick the base with a fork.
4. 8Bake for about 20 minutes, until golden.
5. 9Let cool completely on a wire rack.

Preparing the pastry cream:

1. 10Bring the milk to a boil in a saucepan.
2. 11In a mixing bowl, whisk the egg yolks with the sugar until the mixture turns pale.
3. 12Add the cornstarch and mix.
4. 13Gradually pour the hot milk over the mixture while whisking.
5. 14Pour everything back into the saucepan and cook over medium heat, stirring constantly, until thickened.
6. 15Stir in the vanilla extract.
7. 16Pour the pastry cream over the cooled tart base and smooth the surface.

Finishing and presentation:

1. 17Wash, hull, and cut the strawberries in half or into quarters.
2. 18Arrange them attractively over the cream, packing them closely together.
3. 19Heat the apricot jam with a little water until it becomes liquid.
4. 20Gently brush the strawberries with it to make them glossy.
5. 21Sprinkle with crushed pistachios.
6. 22Refrigerate for at least 1 hour before serving.