Make the Tart Crust:

1. Prepare the dough: In a food processor, pulse together flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Add the egg yolk and vanilla extract, then pulse until the dough just begins to come together. If the dough seems too dry, add ice water one tablespoon at a time. The dough should hold together when pinched but not be wet or sticky.
2. Chill the dough: Turn the dough out onto a piece of plastic wrap, shape it into a flat disk, and wrap tightly. Refrigerate for at least 1 hour or up to 2 days. This chilling time is crucial for achieving a tender, flaky crust.
3. Roll out the dough: Remove the dough from the refrigerator and let it sit for 5-10 minutes to soften slightly. On a lightly floured surface, roll the dough into an 11-12 inch circle about ⅛-inch thick. Carefully transfer the dough to your tart pan by rolling it around your rolling pin, then unrolling it over the pan.
4. Form the crust: Gently press the dough into the bottom and up the sides of the tart pan. Roll the rolling pin over the top edges to trim off excess dough. Prick the bottom of the crust all over with a fork to prevent puffing during baking. Freeze the crust for 15 minutes while you preheat the oven.
5. Blind bake the crust: Preheat your oven to 375°F (190°C). Line the frozen crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes, then carefully remove the parchment and weights. Return the crust to the oven and bake for an additional 8-10 minutes until golden brown. Let cool completely on a wire rack.

Make the Pastry Cream:

6. Heat the milk: In a medium saucepan, heat the milk and ¼ cup of sugar over medium heat until it just begins to simmer. Remove from heat.
7. Prepare the egg mixture: In a medium bowl, whisk together the egg yolks, remaining ¼ cup sugar, cornstarch, and salt until smooth and pale yellow.
8. Temper the eggs: Slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly. This tempers the eggs so they won’t scramble. Then pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.
9. Cook the cream: Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 3-5 minutes. Continue cooking for 1 additional minute to cook out the starchy taste, whisking vigorously.
10. Finish the cream: Remove from heat and whisk in the butter and vanilla extract until smooth. Strain the pastry cream through a fine-mesh strainer into a clean bowl to remove any lumps. Press plastic wrap directly onto the surface of the cream (this prevents a skin from forming) and refrigerate until completely chilled, at least 2 hours or overnight.

Assemble the Tart:

11. Fill the tart: Once both the crust and pastry cream are completely cool, give the pastry cream a good whisk to smooth it out. Spread it evenly into the cooled tart shell using an offset spatula or the back of a spoon.
12. Arrange the fruit: Prepare your fresh fruit by washing, drying thoroughly, and cutting as needed (slice strawberries, peel and slice kiwi, etc.). Arrange the fruit on top of the pastry cream in any pattern you like—concentric circles, rows, or a more rustic arrangement. Pack the fruit closely together for the most beautiful presentation.
13. Make the glaze: In a small bowl, whisk together the apricot preserves and water. Microwave for 20-30 seconds until melted and smooth. If there are chunks, strain through a fine-mesh strainer.
14. Glaze the fruit: Using a pastry brush, gently brush the warm apricot glaze over all the fruit. This adds shine and helps seal the tart.
15. Chill and serve: Refrigerate the tart for at least 30 minutes before serving to allow everything to set. To serve, remove the outer ring of the tart pan, slice with a sharp knife, and enjoy!