1 cup flour
1/2 cup sugar, divided
1/4 teaspoon baking powder
1/3 cup butter, cut into tablespoon-size slices
1 egg yolks
1 cup sour cream
1 teaspoon vanilla
1 quart large ripe whole strawberries, hulled strawberries, dry
1/4 teaspoon grated lemon zest
2 tablespoons apricot jam or apple jelly
2 tablespoons water or sweet white wine
Preheat oven to 400. In a food processor, combine flour, 1/4 cup sugar, and baking powder. Pulse once or twice. Add butter by tablespoons and process until butter is incorporated and mixture is reduced to small crumbs (it will not form a ball). Pour crumb mixture into a 9-inch tart pan with removable bottom. Press crumbs gently over the bottom and half-way up sides of pan. Bake for 10 minutes. While crust is baking, combine egg yolks, sour cream, remaining 1/4 cup sugar, vanilla, and lemon zest. Remove baked crust from oven and immediately pour sour cream mixture into the hot crust. Return to oven for 10 minutes. Remove from oven, let cool, and then refrigerate for at least 2 hours.
When ready to serve, arrange whole strawberries on top of the custard. Lightly brush the strawberries with the Fruit Glaze. To serve, lift the tart from the side of the pan and place on a serving dish or cake plate.
In a small saucepan combine the jelly and water and heat until bubbly. Let cook 1 minute. Remove from heat and let cool. Brush the glaze over the top of the strawberries.