Combine dry ingredients: In a mixing bowl, whisk together the flour and sugar.

Cut in the butter: Add cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Pro tip: Keep the butter cold—it helps create a crisp, flaky crust.

Add egg yolk and water: Mix in the egg yolk, then add cold water 1 tablespoon at a time until the dough just comes together. Don’t overwork it!

Chill the dough: Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Preheat oven: Set to 375°F (190°C).

Roll out the dough: On a lightly floured surface, roll dough to fit your 9-inch tart pan.

Line and weigh: Press dough into the pan, trim edges, and line with parchment paper. Fill with pie weights or dried beans.

Bake: Bake 15 minutes, remove weights and parchment, then bake another 10–12 minutes until golden. Let cool completely.

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

Mix egg yolks and sugar: In a separate bowl, whisk together yolks, sugar, and cornstarch until smooth.

Temper the eggs: Slowly pour a small amount of hot milk into the yolk mixture, whisking constantly. Gradually add the rest of the milk. Pro tip: Whisk continuously to prevent lumps.

Cook the mixture: Return to the saucepan and cook over medium heat until thickened, about 2–3 minutes.

Add butter and vanilla: Remove from heat, stir in butter and vanilla until smooth.

Cool: Pour into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cold.

Fill the crust: Spoon chilled pastry cream into the cooled tart shell and spread evenly.

Arrange fruit: Place sliced strawberries, blueberries, kiwi, and peaches on top in a visually pleasing pattern.

Heat jam: Warm apricot jam in a small saucepan or microwave until liquid.

Brush over fruit: Using a pastry brush, lightly coat the fruit to give it a shiny, professional finish. Pro tip: Don’t soak the fruit—just a thin glaze to enhance shine and flavor.

Refrigerate: Chill the assembled tart for at least 1 hour before serving to set the pastry cream.

Slice and enjoy: Use a sharp knife for clean slices, wiping between cuts if needed.