Fresh Fruit Tart

Instructions

1. Make the pastry dough
   In a food processor, combine flour, powdered sugar, and salt. Add the cold cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse until dough begins to come together. Press dough into a 9-inch tart pan with removable bottom, making sure it's even on the bottom and sides. Freeze for 30 minutes.
2. Blind bake the tart shell
   Preheat oven to 375°F (190°C). Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Return to oven and bake for another 10 minutes until golden brown. Cool completely on a wire rack.
3. Prepare the vanilla custard
   In a medium saucepan, heat milk and vanilla bean (if using) until just simmering. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. Pour this mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened (about 4-5 minutes). Remove from heat, stir in butter and vanilla extract (if not using bean). Strain through a fine mesh sieve into a bowl. Cover with plastic wrap directly on the surface and refrigerate until cool.
4. Assemble the tart
   Spread the cooled custard evenly into the cooled tart shell. Arrange fresh berries and kiwi slices decoratively on top in concentric circles or your preferred pattern, starting from the outside edge and working your way to the center.
5. Glaze and serve
   Gently brush the warmed and strained apricot jam over the arranged fruit to give it a beautiful shine and to help preserve freshness. Refrigerate the tart for at least 1 hour before serving to allow it to set completely. Remove the tart from the pan by carefully pushing up on the removable bottom before slicing.