Fruit Tart

Instructions

1. Make the tart shell
   In a food processor, pulse together flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse until dough forms. Press dough into a 9-inch tart pan with removable bottom. Chill for 30 minutes.
2. Blind bake the shell
   Preheat oven to 375°F (190°C). Prick the bottom of the tart shell with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake for 5-10 more minutes until golden brown. Cool completely.
3. Prepare the custard
   In a medium saucepan, heat milk until it just begins to simmer. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour half the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan with remaining milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill for at least 1 hour.
4. Assemble the tart
   Spread the chilled custard evenly into the cooled tart shell. Arrange fresh fruits decoratively on top of the custard.
5. Glaze the fruits
   In a small saucepan, heat apricot jam with water until melted and smooth. Strain if necessary. Using a pastry brush, gently brush the glaze over the fruits to give them a shiny appearance and to preserve freshness.
6. Chill and serve
   Refrigerate the assembled tart for at least 1 hour before serving to allow flavors to meld and tart to set. Remove from tart pan and slice into wedges for serving.