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STEP 1: Take the pastry: Line a heavy baking sheet with parchment paper.
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On a lightly floured surface, roll out the puff pastry to 1/8 inch thick.
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Using a ruler and a sharp knife, trim the edges to make a 10-inch square.
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Transfer the pastry to the prepared baking sheet.
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Using a ruler and a sharp knife, cut a 1-inch border around the square, but leave about 1 inch each of two opposite corners uncut.
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STEP 2: Whisk together the water and egg yolk in a small bowl.
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Lightly brush the egg wash on the border, avoiding the cut edges and being careful not to let any drip down the sides.
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Pick up one outside point of the cut border and fold it across the square, aligning it on the opposite corner of the base.
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Pick up the other outside point of the cut border and cross over to the opposite corner of the base, aligning the edges.
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Press lightly with your fingertips to seal, and crimp the edges with the tines of a fork.
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Prick the base of the tart shell all over with a fork.
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Brush the rim with the egg wash. Refrigerate for 30 minutes.
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STEP 3: Preheat the oven to 400F.
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STEP 4: Bake the tart shell for about 25 minutes, until golden brown.
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Let cool to room temperature on a wire rack.
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STEP 5: To make the pastry cream: Beat the egg yolks and sugar with an electric mixer on medium-high speed in a medium bowl until thick and pale, about 8 minutes.
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Reduce the speed to low and beat in the flour just until blended.
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STEP 6: Bring the milk just to a boil in a medium saucepan over medium heat.
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Gradually add the hot milk to the egg yolk mixture, whisking constantly.
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Return to the saucepan and bring to a boil, whisking constantly; boil for 1 minute.
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Transfer to a shallow bowl and stir in the vanilla.
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Cover with plastic wrap placed directly on the surface of the cream and refrigerate for about 3 hours, until thoroughly chilled, or for up to 1 day.
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STEP 7: To make the glaze: Heat the jam with the water in a small saucepan over low heat, stirring occasionally, until melted.
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STEP 8: Brush the bottom of the pastry shell with some of the glaze.
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Spoon the chilled pastry cream into the center and spread it evenly.
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Arrange the strawberries on top of the cream, with the points up.
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Brush the strawberries with the remaining glaze.
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(The tart can be stored at cool room temperature for up to 3 hours.)
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STEP 9: Cut the tart with a serrated knife to serve.
