In a table top mixer, combine the flour, cornmeal, sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg yolk and 2 tablespoons ice water.
Slowly add the egg mixture to the flour mixture while mixing, until the dough comes together. Slowly add additional water if needed.
Turn the dough out onto a floured surface and knead it briefly until smooth. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 350 degrees.
Roll out the chilled dough on a floured surface and cut to fit the desired tart mold.
Bake at 350 degrees for 10 to 15 minutes.
Remove from oven and let cool before filling with lemon curd, strawberry jam, and whipped topping.