Fruit Tart Recipe

Making the Tart

In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt.
Add the cold, cubed unsalted butter and mix until resembling coarse crumbs.
Stir in the egg yolk and add ice water as needed until dough forms.
Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 350°F (175°C).
Roll out the chilled dough to fit the tart pan, press into pan, and trim excess.
Line with parchment and fill with weights, bake for 15-20 minutes until golden.
Remove weights and bake for another 5 minutes, then cool completely.
In a saucepan, heat milk and half sugar until steaming.
Whisk together egg yolks, cornstarch, and remaining sugar until smooth.
Pour hot milk into egg mixture while whisking to temper.
Return to saucepan and cook, whisking, until thickened and bubbly.
Remove from heat and stir in vanilla and butter.
Transfer pastry cream to a bowl, cover with plastic wrap, and let cool.
Pour pastry cream into the cooled tart shell.
Arrange assorted fresh fruits on top.
Heat apricot jam and brush over fruit for glaze, if desired.
Refrigerate for at least 1 hour before serving.