In a saucepan, combine whole milk and heavy cream over medium heat until it simmers gently.

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

Gradually add the warm milk mixture to the egg yolks to temper, then return the mixture to the saucepan and heat while stirring until thickened, about 5-7 minutes.

Remove from heat, stir in cold butter, vanilla extract, and cognac if desired. Cover and chill for at least 2 hours.

In a small bowl, mix heavy cream, egg, and vanilla extract.

In a food processor, combine all-purpose flour, confectioners’ sugar, and salt. Pulse in cold butter until the mixture resembles coarse crumbs.

Gradually add the cream mixture and blend until a dough forms. Wrap the dough in plastic and chill for about 1 hour.

Preheat your oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to fit a tart pan.

Press the dough into the pan and trim excess. Place parchment paper over the crust, fill with pie weights, and bake for 10 minutes.

Remove the weights and parchment, lower the temperature to 350°F (175°C), and bake for an additional 5-6 minutes until the crust is golden and crisp. Let it cool completely on a wire rack.

Spread the chilled pastry cream evenly inside the crust. Carefully arrange an assortment of fresh seasonal fruits atop the cream.

For added shine, gently warm apricot preserves, then brush it over the fruit to create a glossy finish.

Before serving, carefully remove the sides of the tart pan. Slice into wedges and present chilled for the best flavor.