For the Tart Crust:

1. In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse crumbs.

2. Add the egg yolk and 2 tablespoons of cold water, pulsing until the dough comes together. If needed, add the remaining tablespoon of water.

3. Turn the dough out onto a lightly floured surface and knead briefly. Form it into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

4. Preheat your oven to 375°F (190°C). Roll the dough out to fit a 9-inch tart pan. Press into the pan, trimming excess dough.

5. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes. Remove the parchment and weights, then bake for 5-7 minutes more until golden. Cool completely.

For the Custard Filling:

1. In a medium saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium until hot but not boiling.

2. In a separate bowl, whisk egg yolks and cornstarch until smooth.

3. Gradually add a small amount of the hot cream mixture to the egg yolks to temper them. Slowly pour the egg mixture back into the saucepan, whisking constantly.

4. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in vanilla extract.

5. Transfer the custard to a bowl, cover with plastic wrap, and refrigerate until chilled.

Assembling the Tart:

1. Once the crust and custard are cooled, spread the custard evenly in the tart shell.

2. Arrange the fresh fruit on top in a decorative pattern.

3. Optional: Heat apricot glaze or fruit jam and brush it over the fruit for a shiny finish.

4. Refrigerate for at least 1 hour before serving.