Cut the puff pastry in half and place one of the halves on a baking sheet lined with parchment paper. Poke the entire surface with a fork to prevent the dough from rising while baking.

Cut the other half into 4 strips, each 1 inch wide and 15 inches long.

Brush the edges of the puff pastry with water and place a strip on each long side of the dough. Press down firmly and brush again, then place another strip on top and press it down as well.

Cut 4 strips, each 1 inch wide, and repeat the process on the short sides of the puff pastry. Trim any excess.

Beat an egg with a little water and brush the border strips. Place some dry chickpeas in the center of the puff pastry to prevent it from rising while baking.

Preheat the oven to 375°F (190°C) and bake for about 20 minutes. The time may vary depending on your oven. Let the puff pastry cool.

Put the pastry cream in a piping bag and fill the entire center of the puff pastry.

Place the halved strawberries on top.

Mix two tablespoons of jam with one tablespoon of water and brush this mixture over the tart to give it a shiny finish.