Fruit Tart

In a food processor, combine 180g all-purpose flour, 50g (¼ cup) granulated sugar, and ¼ teaspoon fine sea salt. Add 113g ice-cold cubed unsalted butter, pulse 8-10 times until the mixture resembles coarse crumbs with pea-sized butter pieces. Add 1 cold large egg yolk, pulse 3-4 times until the dough just clumps together when squeezed (do not overmix, as this creates a tough crust). Turn dough out onto plastic wrap, shape into a 1cm-thick disc, wrap tightly, and chill in the refrigerator for 30 minutes.

Preheat oven to 190°C (375°F). Roll the chilled dough out on a lightly floured surface to a 3mm-thick circle, 5cm wider than a 23cm (9-inch) fluted tart pan with a removable bottom. Gently press the dough into the pan, trimming excess overhang from the edges with a paring knife. Line the crust with parchment paper, fill with ceramic pie weights or dried beans, and bake for 15 minutes on the middle oven rack. Remove the parchment and weights, bake for 5-7 more minutes until the crust is pale golden all over with no raw dough patches. Transfer to a wire rack to cool completely to room temperature, about 20 minutes.

In a medium heavy-bottomed saucepan over medium-low heat, warm 360ml whole milk with 32g (2 tablespoons) of the remaining granulated sugar, stirring occasionally until it just starts to steam (do not bring to a rolling boil, as this can scald the milk). While the milk heats, whisk 3 large egg yolks, the remaining 33g (2 tablespoons + 1 teaspoon) sugar, and 25g cornstarch in a heatproof glass bowl until smooth and pale lemon yellow, about 1 minute. Slowly pour half of the warm milk into the egg mixture while whisking constantly to temper the eggs and avoid curdling, then pour the entire mixture back into the saucepan. Cook over medium heat, whisking nonstop, for 2-3 minutes until the cream thickens to a thick pudding-like consistency and slow bubbles break the surface. Remove from heat, stir in 28g softened unsalted butter and 1 teaspoon pure vanilla extract until fully smooth and glossy.

Pour the hot pastry cream through a fine-mesh sieve into a clean glass bowl to remove any small lumps or curdled bits. Press a piece of plastic wrap directly onto the entire surface of the cream (do not leave a gap between the wrap and cream) to prevent a thick skin from forming, then refrigerate for 45 minutes until fully chilled and set to a thick, spreadable consistency.

Once the tart shell is fully cool to the touch and the pastry cream is completely chilled, remove the plastic wrap from the cream and whisk it vigorously for 30 seconds to loosen it to a smooth, lump-free spreadable texture. Scoop all of the pastry cream into the center of the cooled tart shell, then use a small offset spatula to spread it in an even, level layer across the entire bottom of the shell, creating a smooth flat surface for the fruit topping.

Pat 350g of fresh mixed summer fruit completely dry with paper towels (wet fruit will leach moisture and make the pastry cream soggy). Arrange the fruit in a decorative overlapping pattern over the pastry cream: halve strawberries and fan them in concentric circles, tuck whole blueberries and raspberries into open gaps, and add thin sliced kiwi for bright green color contrast. Heat 3 tablespoons of apricot jam in a small microwave-safe bowl for 20 seconds on high until melted and liquid, then strain out any fruit chunks if needed. Gently brush the warm jam over all the exposed fruit to create a shiny, protective glaze. Chill the assembled tart for 15 minutes in the refrigerator before slicing and serving.