To make the pastry, cream the butter and sugar until pale.
Slowly add the egg, mixing between each addition.
Fold in the flour and mix to form solid mixture.
Turn out the dough, shape into a rough ball and wrap in cling film.
Chill in the fridge for an hour.
Preheat the oven to 180C
Once the pastry has chilled, roll out to about ½cm thickness.
Line 6 4inch tart rings with the pastry, place baking parchment inside the pastry case and fill with baking beans.
Bake blind in the oven for 10 minutes, remove the paper and bake again for a further 3 minute.
Reduce the oven temperature to 100C
For the custard, split and scoop out the vanilla seeds from the pod and add these to the cream. Bring to a boil and them remove from the heat.
In a bowl, beat the yolks and sugar together until pale, then add to the cream in batches, whisking continuously.
Return the custard to the pan over a low heat, and stir constantly until the mixture is thick enough to coat the back of a spoon.
Set aside to cool.
When the custard has cooled, pour it into the pastry case and bake for 30 minutes. Remove from the oven and cool in the fridge.
Once the custard in the tart is firm, arrange the strawberries on top.
Warm the jam with 2 tablespoons of water and stir to combine until you have a syrupy consistency.
Cover the strawberries with the syrup to glaze.
Leave to set before carefully removing the tart from the case ring.