Classic French Fruit Tart

1In a large mixing bowl, combine the flour, powdered sugar (¼ cup), and salt (¼ teaspoon). Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.

2Add the egg yolk (1 large) and ice water (2 tablespoons) to the mixture, and stir until the dough comes together. If necessary, add more ice water (2 tablespoons), one teaspoon at a time.

3Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4Preheat the oven to 375°F (190°C).

5On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.

6Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans.

7Bake the crust for 15 minutes, then remove the weights and parchment paper, and bake for an additional 10-12 minutes until golden brown. Let it cool completely.

8In a medium saucepan, whisk together the milk, granulated sugar (½ cup), and cornstarch (¼ cup) over medium heat until it begins to thicken and bubble.

9In a separate bowl, whisk the egg yolks (4 large). Gradually add a small amount of the hot milk mixture to the egg yolks (4 large) to temper them, then pour the egg yolk (1 large) mixture back into the saucepan.

10Continue to cook, whisking constantly, until the mixture thickens further. Remove from heat and stir in the vanilla extract (2 teaspoons) and butter until smooth.

11Pour the pastry cream into the cooled tart shell, smoothing the top with a spatula. Refrigerate for at least 2 hours to set.

12Once the pastry cream is set, arrange the assorted seasonal fruits on top of the tart in a decorative pattern.

13In a small saucepan, heat the apricot jam (¼ cup) until melted. Brush the melted jam over the fruits to give them a glossy finish.

14Slice and serve the tart chilled, enjoying the buttery crust, rich pastry cream, and fresh fruits.