Preparation

• 1.

  In a food processor, combine flour, powdered sugar, and cold butter. Pulse until the mixture resembles coarse crumbs.

• 2.

  Add the egg yolk and ice water, pulsing until the dough comes together. Be careful not to overmix.

• 3.

  Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

• 4.

  Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface and fit it into a tart pan.

• 5.

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

• 6.

  Bake for 15 minutes. Remove weights and parchment, then bake another 5-10 minutes until golden. Let cool.

• 7.

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

• 8.

  In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Gradually whisk in the hot milk until combined.

• 9.

  Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 2-3 minutes).

• 10.

  Remove from heat, whisk in butter and vanilla extract. Let cool slightly before pouring into the tart shell.

• 11.

  Chill the tart in the refrigerator for at least 1 hour until the pastry cream is fully set.

• 12.

  Slice your choice of fresh fruits and artfully arrange them over the chilled pastry cream.

• 13.

  Heat apricot jam slightly and brush over the fruits for a beautiful glaze.

• 14.

  Chill the tart for 30 more minutes before serving.