In a medium saucepan, combine 1 cup of whole milk, 1 cup of heavy cream, and half the sugar. Heat over medium until it begins to simmer, stirring occasionally.

In a separate bowl, whisk together the remaining sugar, a pinch of salt, cornstarch, and egg yolks. Slowly add the warm milk mixture to the yolk mixture, whisking constantly.

Return everything to the saucepan and cook over medium heat until thickened and bubbling, about 5 minutes. Stir in cold butter and vanilla, then cover with plastic wrap and refrigerate for at least 2 hours.

In a large mixing bowl, whisk together 1/2 cup heavy cream, 1 egg, and 1 teaspoon vanilla extract until well combined.

In another bowl, mix 1 1/2 cups all-purpose flour, 1/4 cup confectioners’ sugar, and a pinch of salt. Cut in 1/2 cup of cold butter until the mixture resembles coarse crumbs.

Pour in the cream-egg mixture, blending until just combined. Chill the dough for at least 1 hour.

Preheat your oven to 400°F (204°C). Roll out the dough on a floured surface to fit your greased tart pan. Freeze for 10 minutes to prevent shrinking during baking.

Line the crust with aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes, then reduce the temperature to 350°F (177°C) and continue baking for an additional 5-6 minutes until golden brown.

Remove from the oven and allow to cool completely.

Spread the vanilla pastry cream evenly over the cooled tart base. Carefully arrange your choice of fresh fruits over the cream.

In a small bowl, warm 1/4 cup apricot preserves in the microwave for about 20 seconds until melted. Coat the fruit with the warm glaze.

Serve shortly after glazing for optimal freshness. Slice with a sharp knife and enjoy.