In a medium saucepan, combine milk and heavy cream, heating over medium heat until it simmers, about 5 minutes. Meanwhile, whisk together egg yolks, sugar, cornstarch, and salt in a bowl.

Slowly pour the warm milk mixture into the egg mixture to temper it, whisking continuously. Return to saucepan and cook until thickened, around 2-3 minutes.

Cool the cream to room temperature before refrigerating for at least 2 hours.

In a large bowl, whisk together flour, confectioners’ sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs, about 5 minutes.

Add heavy cream, egg, and vanilla extract, stirring until a dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Preheat oven to 400°F (200°C). Roll out the chilled dough to about ¼ inch thick.

Place rolled dough into a greased tart pan, pressing it into the edges. Blind bake with pie weights for 10 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 5-6 minutes until golden brown.

Let the crust cool completely on a wire rack.

Spread the chilled pastry cream evenly over the cooled crust using a spatula. Arrange fresh seasonal fruits artistically on top.

Melt apricot preserves over low heat, stirring until smooth. Glaze the fresh fruits with melted preserves using a pastry brush.

Allow tart to rest before gently removing the sides of the tart pan, ready for serving.