Place flour, 1/2 teaspoon sugar, and salt in the bowl of a food processor and pulse twice to blend.

Add butter in 10 pieces and pulse 10 times.

Add beaten egg, and process until dough is moist and almost ready to clump.

Remove from the processor and place on the counter. Bring together into a ball; wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 350°F.

Roll out dough into a 13-inch circle. It will break apart from time to time – just keep putting it back together.

Slide the removable bottom of an 11-inch fluted tart pan under the crust (this will make it easier to transfer with fewer breaks) and then place it into the fluted ring of the tart pan.

Press the dough into the bottom, sides, and corners of the mold, and trim any excess. Make sure all cracks are filled.

Prick the bottom 10-15 times with a fork, line with foil, and fill with pie weights (I use dried beans), and bake for 20 minutes.

Remove the foil and weights and bake 5 minutes longer. Remove from the oven and let cool.

Whisk together the 80 grams of sugar, 2 eggs, milk, vanilla, and salt.

Pour into the cooled crust and bake for 15-18 minutes until custard is set. (It will be only a thin layer of custard.)

Starting at the outer edge, arrange strawberry halves in concentric circles, points inward, until custard is covered.

Melt the currant jelly in a small saucepan until liquid and smooth.

Brush the strawberries with the melted jelly and allow it to set for 30 minutes to 2 hours before serving.