Combine the flour, sugar, and cold, cubed butter in a mixing bowl. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with small pea-sized bits visible.
Add the beaten egg to the flour mixture and gently knead until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a 十二-inch circle. Transfer to a tart pan and gently press into the edges. Prick the bottom with a fork to prevent bubbling.
Bake the tart shell for 20-25 minutes until golden brown. Remove from oven and let cool completely on a wire rack.
In a saucepan, combine milk, sugar, and egg yolks. Whisk constantly over medium heat until the mixture thickens and just comes to a boil, about 5-7 minutes. Remove from heat, stir in cornstarch, and cook for another minute until smooth. Pour into a bowl, cover with plastic wrap, and chill until set.
Spread the chilled pastry cream evenly over the cooled tart crust. Arrange fresh strawberries on top of the cream, standing them upright for visual impact.
Prepare the glaze by combining water, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat and cook until the mixture turns glossy and slightly thickened, about 2-3 minutes. Pour the glaze over the strawberries, ensuring even coverage and a shiny finish.
