Step 1: Make the Tart Crust

1. In a food processor or bowl, mix flour, sugar, and salt.
2. Add cold butter and pulse (or use a pastry cutter) until the mixture looks like coarse crumbs.
3. Add egg yolk and 1 tablespoon ice water, mixing until dough forms. Add more water if needed.
4. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat oven to 350°F (175°C). Roll out dough and press into a 9-inch tart pan.
6. Prick the bottom with a fork, line with parchment paper, and add baking weights or dry beans.
7. Bake for 15 minutes, remove weights, and bake for another 10 minutes until golden brown.
8. Cool completely before adding filling.

Step 2: Make the Pastry Cream

1. Heat milk in a saucepan over medium heat until steaming (not boiling).
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour in hot milk while whisking, then return mixture to the saucepan.
4. Cook on medium heat, whisking constantly, until thickened (about 3-5 minutes).
5. Remove from heat, stir in vanilla extract and butter, then cool completely.

Step 3: Assemble the Tart

1. Spread pastry cream evenly over the cooled crust.
2. Arrange fresh fruit in a decorative pattern on top.

Step 4: Add the Glaze

1. In a small saucepan, heat apricot jam and water until melted.
2. Brush glaze over the fruit for shine.
3. Refrigerate for 30 minutes before serving.