French Fruit Tarts

Instructions

1. Prepare the pastry dough
   In a food processor, combine flour, sugar, and salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons ice water, pulsing until dough begins to form. If too dry, add remaining tablespoon of water. Form dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. Blind bake the tart shells
   Preheat oven to 375°F (190°C). Roll out dough on a floured surface to 1/8-inch thickness. Cut circles and press into 6 individual tart pans. Prick bottoms with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake for another 5-7 minutes until golden. Cool completely.
3. Make the pastry cream
   In a medium saucepan, heat milk and vanilla bean (if using) until just simmering. Meanwhile, whisk together egg yolks, sugar, and cornstarch in a bowl until pale. Slowly pour half the hot milk into egg mixture, whisking constantly, then return mixture to saucepan. Cook over medium heat, stirring continuously, until thickened (about 3-4 minutes). Remove from heat, stir in vanilla extract if using, and strain through a fine-mesh sieve. Cover surface directly with plastic wrap and chill until cold.
4. Prepare the fruit
   Wash, dry, and slice fruits as needed. Strawberries should be hulled and halved or sliced, kiwis peeled and sliced, and peaches peeled and sliced. Keep berries whole if small. Pat dry with paper towels to remove excess moisture.
5. Assemble the tarts
   Spoon chilled pastry cream into cooled tart shells, spreading evenly. Arrange fruit decoratively on top of the cream, starting from the outside and working your way in for a professional appearance.
6. Glaze and finish
   In a small saucepan, heat apricot jam with water until melted and smooth. Strain if necessary to remove fruit pieces. Using a pastry brush, gently brush the warmed glaze over the arranged fruits to give them a shiny finish and help preserve freshness. Refrigerate tarts for at least 1 hour before serving.