For the Crust:

1. Make the Dough:

• In a food processor, combine the flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

• Add the egg yolk and ice water. Pulse until the dough begins to form. If the dough is too dry, add a little more water, one tablespoon at a time.

2. Chill the Dough:

• Turn the dough out onto a piece of plastic wrap, shape it into a disk, and wrap it tightly. Refrigerate for at least 30 minutes to an hour.

3. Bake the Crust:

• Preheat the oven to 375°F (190°C).

• Once chilled, roll the dough out onto a lightly floured surface to fit a tart pan (preferably with a removable bottom). Gently press the dough into the pan, trimming any excess dough around the edges.

• Line the crust with parchment paper and fill it with pie weights or dried beans to prevent it from puffing up during baking.

• Bake the crust for 15 minutes, then remove the parchment paper and weights. Bake for an additional 8-10 minutes, or until the crust is golden and fully cooked. Let it cool completely.

For the Pastry Cream:

4. Prepare the Cream:

• In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Split the vanilla bean and scrape the seeds into the milk mixture, or if using vanilla extract, add it later.

• Heat over medium heat until the mixture just begins to simmer, but do not let it boil.

5. Temper the Egg Yolks:

• In a bowl, whisk the egg yolks with the remaining sugar and cornstarch until smooth. Gradually pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper the yolks. Slowly whisk the egg mixture back into the hot milk mixture.

6. Cook the Pastry Cream:

• Return the saucepan to the stove and cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble, about 2-3 minutes.

• Remove from heat and whisk in the butter until smooth. If using vanilla extract, add it now. Let the pastry cream cool for about 10-15 minutes, then transfer it to the refrigerator to chill completely.

Assembling the Tart:

7. Assemble the Tart:

• Once the tart crust and pastry cream are completely cooled, spread the pastry cream evenly over the bottom of the tart crust.

8. Add the Fruit:

• Arrange the sliced strawberries, kiwi, blueberries, raspberries, and blackberries on top of the pastry cream in a decorative pattern.

9. Glaze the Fruit:

• In a small saucepan, heat the apricot jam (or fruit glaze) over low heat until it becomes liquid. Brush the glaze over the fruit to give it a shiny, smooth finish.

10. Chill and Serve:

• Place the tart in the refrigerator for at least 1-2 hours to set before slicing and serving.