In a bowl, mix flour, sugar, and salt. Add cold butter and work it into the flour until the mixture resembles coarse crumbs. Add the egg and vanilla extract, mixing until a dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes.

Preheat oven to 375°F (190°C). Roll out chilled dough and press it into a 9-inch tart pan. Trim edges and prick the base with a fork. Line with parchment paper and fill with baking weights. Bake for 15 minutes, remove weights, then bake another 8–10 minutes until golden. Let cool completely.

Heat milk in a saucepan until warm but not boiling. In another bowl whisk egg yolks, sugar, and cornstarch until smooth. Slowly whisk warm milk into the egg mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick. Remove from heat, stir in butter and vanilla.

Strain through a fine sieve for a smooth texture.

Transfer pastry cream to a bowl and cover with plastic wrap touching the surface. Refrigerate for 1–2 hours until fully chilled.

Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the fruit decoratively on top in patterns such as concentric circles or a mixed berry design.

Warm apricot jam with water and brush lightly over the fruit using a pastry brush. This adds shine and helps keep the fruit fresh.