Classic French Fruit Tart with Pastry Cream

1.In a mixing bowl, combine the flour, powdered sugar, and salt. Add the softened butter and mix until crumbly.

2.Add the egg yolk and cold water to the mixture, and mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

3.Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.

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

5.Bake the tart shell for 15 minutes, then remove the weights and parchment paper. Bake for an additional 10 minutes or until golden brown. Let it cool completely.

6.In a saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth.

7.Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and bubbles.

8.Remove from heat and stir in the vanilla extract. Pour the pastry cream into the cooled tart shell and spread evenly.

9.Arrange the mixed fresh fruits on top of the pastry cream in a decorative pattern.

10.In a small saucepan, heat the apricot jam and water over low heat until melted. Brush the glaze over the fruits to give them a shiny finish.

11.Refrigerate the tart for at least 1 hour before serving to set the cream and chill the tart.