Make the Tart Crust:

1. In a mixing bowl, beat the butter and sugar together until smooth. Add the egg yolk and vanilla, mixing until combined.
2. Add the flour and salt, mixing just until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
3. Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface and press into a 9-inch tart pan. Trim excess dough.
4. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and bake for another 10 minutes, or until golden brown. Let cool completely.

Make the Pastry Cream:

5. In a saucepan, heat the milk over medium heat until steaming but not boiling.
6. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
7. Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
8. Cook over medium heat, stirring constantly, until thickened (about 2–3 minutes). Remove from heat and stir in vanilla and butter.
9. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.

Assemble the Tart:

10. Spread the cooled pastry cream evenly into the tart crust.
11. Arrange the fresh fruit on top in a decorative pattern.

Make the Glaze & Finish:

12. In a small saucepan, heat the apricot jam and water over low heat until smooth. Strain if needed.
13. Brush the warm glaze over the fruit to give it a shiny finish.
14. Refrigerate the tart for at least 30 minutes before serving.