In a medium saucepan, combine whole milk, heavy cream, and half of the sugar. Heat until simmering.

In a separate bowl, whisk remaining sugar, a pinch of salt, cornstarch, and egg yolks until light. Temper yolks with warm milk mixture, return to pot, and cook until thickened (5-7 minutes).

Remove from heat, whisk in butter and vanilla extract, then chill for about 2 hours.

In a large bowl, whisk together heavy cream, egg, and vanilla extract for the tart crust.

In another bowl, combine flour, confectioners’ sugar, and salt. Cut in butter until resembling coarse crumbs. Gradually mix in the cream mixture until a dough forms.

Wrap dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400°F. Roll out chilled dough, press into tart pan, trim excess, chill briefly. Bake with parchment and weights for 10 minutes, then lower to 350°F and bake an additional 5-6 minutes until golden brown.

Once cool, spread pastry cream evenly in tart and arrange seasonal fruits artistically on top. Brush with warm apricot preserves for a glossy finish.

Slice and serve fresh, or cover and store in the refrigerator for up to two days.