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 combine until a dough forms. Do not overmix.

3.Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4.Preheat the oven to 375°F (190°C).

5.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.

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

7.Bake for 15-20 minutes until lightly golden. Remove the weights and parchment, and bake for an additional 5 minutes. Let cool completely.

8.In a saucepan, heat the milk over medium heat until just simmering.

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

10.Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.

11.Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened and bubbling. Remove from heat and stir in the vanilla extract.

12.Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and let it cool completely.

13.Once the tart shell and pastry cream are cool, spread the pastry cream evenly into the tart shell.

14.Arrange the assorted fresh fruits on top of the pastry cream in a decorative pattern.

15.In a small saucepan, heat the apricot jam until melted. Brush the melted jam over the fruits to give them a shiny glaze.

16.Refrigerate the tart for at least 1 hour before serving to set the cream and flavors.