Ingredients

• 1.25 cup all-purpose flour
• 0.25 cup granulated sugar
• 0.5 teaspoon salt
• 6 ounce unsalted butter, cold, cubed
• 1 egg yolk, large
• 2 tablespoon water, ice cold
• 2 cup whole milk
• 1 vanilla bean, split and scraped
• 5 egg yolk, large
• 0.33 cup granulated sugar
• 3 tablespoon cornstarch
• 2 tablespoon unsalted butter
• 1 pound fresh mixed berries, raspberries, blueberries, strawberries sliced
• 0.5 cup apricot jam
• 2 tablespoon water

Steps

1. Combine flour, sugar, and salt in a food processor and pulse to blend.
2. Add cold cubed butter to the flour mixture and pulse 8–10 times until the mixture resembles coarse breadcrumbs with pea-sized butter pieces visible.
3. In a small bowl, whisk together the egg yolk and ice water.
4. With the food processor running, pour the egg yolk mixture through the feed tube and pulse just until the dough comes together (do not overmix).
5. Transfer dough to a work surface, form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes until firm.
6. Preheat oven to 400°F (204°C).
7. On a lightly floured surface, roll out the chilled dough to a 10-inch circle, about 1/8 inch thick.
8. Carefully transfer the dough to a 9-inch fluted tart pan with a removable bottom, pressing gently into the corners and sides. Trim excess dough level with the rim by running a rolling pin across the top.
9. Prick the pastry base all over with a fork to prevent puffing during baking.
10. Place a sheet of parchment paper inside the tart shell and fill with dried beans or pie weights to blind-bake.
11. Bake the tart shell in the preheated oven for 12 minutes until the edges begin to turn golden.
12. Carefully remove the parchment and weights, then bake for another 5–8 minutes until the bottom is lightly golden and set. Remove and let cool slightly.
13. Pour the milk into a medium saucepan, add the vanilla bean (or vanilla extract if using), and heat gently over medium heat until steaming, about 5 minutes. Do not boil.
14. In a medium bowl, whisk together 5 egg yolks and sugar until pale and thick, about 2 minutes.
15. Sift cornstarch over the egg yolk mixture and whisk until smooth and no lumps remain.
16. Remove the vanilla bean from the hot milk (reserve for garnish if desired). Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the yolks and prevent scrambling.
17. Pour the custard mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon for 3–4 minutes until thickened and it reaches a simmer. The pastry cream should coat the back of the spoon.
18. Remove from heat and stir in the 2 tablespoons of butter until fully melted and incorporated.
19. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming and let cool to room temperature, about 15 minutes.
20. Spread the cooled pastry cream evenly into the cooled tart shell using an offset spatula or the back of a spoon.
21. Arrange the fresh mixed berries (halved strawberries, whole blueberries, and raspberries) in concentric circles or decorative pattern over the pastry cream.
22. In a small saucepan, warm the apricot jam with 2 tablespoons of water over low heat, stirring occasionally for 2 minutes until thinned to a glaze consistency.
23. Strain the warm apricot glaze through a fine-mesh sieve to remove pulp, then gently brush or drizzle it over the berries using a pastry brush to create a shiny finish.
24. Let the finished tart cool completely for 10 minutes, then carefully remove from the tart pan by lifting off the removable bottom and sliding onto a serving plate.
25. Slice with a hot, wet knife (wiping between cuts) and serve at room temperature or chilled.