Preheat the oven to 180°C, fan 160°C, gas mark 4. Brush the inside and edges of the pastry case with 1 tablespoon of the double cream.
Bake for 10 minutes until golden and then remove and allow to cool.
Meanwhile, whisk the remaining double cream with the sugar, mascarpone and vanilla seeds until combined.
Spread the mascarpone mixture over the cooled pastry case and cover with the halved strawberries in a random pattern.
Brush with the melted apricot glaze and place the tart in the fridge for at least 1 hour before serving.