Combine flour, sugar, and butter in a mixing bowl until crumbly. Add egg and vanilla to form a dough.

Roll out the dough to fit your tart pan, then bake until golden. Allow it to cool completely.

Heat milk in a medium pot until just boiling, then remove from heat.

In a separate bowl, whisk together sugar, egg, egg yolks, and cornstarch until smooth and light in color.

Gradually whisk in a quarter of the hot milk to temper the eggs.

Pour the egg mixture into the pot with the remaining milk and return to medium heat, whisking constantly until thickened (about 2 minutes).

Stir in butter and vanilla extract, cooking for one more minute until thick and bubbly.

Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until cold.

Remove the tart ring and place the crust on a serving platter.

Whisk the cold pastry cream until smooth and spread evenly into the tart shell.

Arrange the fresh fruits on top in your desired design.

Heat apricot jam with a tablespoon of water until thin, then brush over the fruits for a glossy finish.

Chill until ready to serve.