Make the crust:

• In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

• Add the egg yolk and 1 tablespoon of cold water. Pulse until the dough comes together. If the dough is too dry, add a little more water, one teaspoon at a time.

• Turn the dough out onto a floured surface and gently knead it into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven:

• Preheat your oven to 375°F (190°C).

Roll out the dough:

• On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess dough from the edges. Prick the bottom of the crust with a fork to prevent bubbling during baking.

Bake the crust:

• Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for an additional 5-7 minutes until golden. Let the crust cool completely.

Make the pastry cream:

• In a medium saucepan, heat the milk over medium heat until it just begins to simmer.

• In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth.

• Gradually pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.

• Remove from the heat and stir in the vanilla extract and cold butter. Let the pastry cream cool for about 10 minutes, then transfer it to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream. Refrigerate until fully chilled.

Assemble the tart:

• Once the crust and pastry cream are cool, spread the pastry cream evenly into the cooled tart crust.

• Arrange the fresh fruit on top of the cream in a decorative pattern.

Glaze the tart:

• In a small saucepan, heat the apricot jam or jelly over low heat until it melts. Brush the melted jam over the fruit to give it a glossy finish.

Chill and serve:

• Refrigerate the tart for at least 1 hour before serving to allow everything to set. Slice and enjoy!