In a medium saucepan, combine whole milk, heavy cream, and half of the sugar, heating until it begins to simmer over medium heat.

Whisk together the remaining sugar, salt, cornstarch, and egg yolks in a bowl until lightened in color.

Gradually temper the warm milk mixture into the egg yolks, then return everything to the saucepan, whisking constantly for 2-3 minutes until the mixture thickens.

Stir in cold butter and vanilla extract, then transfer the pastry cream to a bowl and chill for at least 2 hours.

In a mixing bowl, combine all-purpose flour, confectioners’ sugar, and salt.

Cut in unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add heavy cream and an egg, stirring until the dough comes together.

Chill the dough in the refrigerator for at least 1 hour.

Once chilled, roll out the dough on a floured surface and carefully fit it into a greased 9-inch tart pan.

Preheat your oven to 400°F (204°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans to prevent shrinking.

Bake for 10 minutes, then remove the weights and parchment, reduce the oven temperature to 350°F (177°C), and continue baking for an additional 10-15 minutes until the crust is golden brown.

Let the tart shell cool completely on a wire rack before filling it.

Once the tart crust is completely cooled, spread the chilled pastry cream evenly into the base.

Prepare your assortment of fresh seasonal fruits by washing and slicing them as needed.

Decoratively arrange the fruits on top of the pastry cream.

If you decide to use apricot preserves for a glaze, gently heat them in a small saucepan over low heat until melted.

Once melted, glaze the fruit with a pastry brush.

Your delightful Fresh Fruit Tart is now ready to impress! Serve immediately or refrigerate for up to 2 hours before serving.