In a bowl, mix together the flour, powdered sugar, and salt, and blend in the butter with a pastry blender until the mixture is crumbly.

Add the egg yolk and mix well.

Place the dough on a clean, floured work surface and knead it lightly to combine the dry ingredients.

Line the dough into the bottom and up the sides of a 9″ (23cm) tart pan with a removable bottom or six tartlets.
Place the crust in the freezer for at least 30 minutes before baking.
Place a piece of parchment paper inside the crust and fill with dried beans.

Bake the crust for 15 minutes, in a preheated oven at 375 F (190 C), then remove the beans and parchment paper and continue baking for 10 minutes more, or until the crust is golden brown.

Let the crust cool in the pan, then unmold.

Spread the jam in the bottom of the crust, then top with strawberries and garnish with whipped cream.