Prepare the Pastry Cream: Slice the vanilla bean lengthwise, scrape its seeds into a saucepan, add 1 cup of milk and the vanilla pod. Heat over medium until steaming. In a mixing bowl, combine sugar and egg yolks, whisk until pale and thick. Gradually whisk hot milk into the egg mixture.

Combine the Ingredients: In a separate bowl, mix cornstarch and remaining 1/3 cup milk until smooth. Slowly add this mixture to the egg and milk blend and return to the saucepan over low heat, whisking constantly. Cook for 5-7 minutes until thickened.

Finish the Pastry Cream: Remove from heat, stir in butter until melted, and cover the surface with plastic wrap. Allow to cool to room temperature before refrigerating for at least 1 hour.

Assemble the Tart: Once chilled and firm, spread the pastry cream into the tart crust evenly.

Arrange the Strawberries: Wash, hull, and slice the strawberries. Arrange slices artfully over the pastry cream starting from the outer edge.

Glaze the Top: In a small saucepan, heat jam and a tablespoon of water until melted. Brush the glaze over the strawberries.

Chill and Serve: Refrigerate the assembled tart for at least 30 minutes before slicing and serving.