Making a Fruit Custard Tart is a straightforward process. Follow these steps to create your delicious dessert:

1. Make the Tart Shell:
– In a large bowl, combine the flour and sugar. Add the cold butter and mix until the mixture resembles coarse crumbs.
– Stir in the egg yolk and add ice water, one tablespoon at a time, until the dough comes together.
– Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven:
– Preheat your oven to 350°F (175°C).

3. Roll Out the Dough:
– On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.

4. Blind Bake the Shell:
– Place parchment paper over the dough and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes until golden. Allow it to cool.

5. Prepare the Custard:
– In a saucepan, heat the milk over medium heat until it’s steaming, but not boiling.
– In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
– Gradually add the hot milk to the egg mixture, whisking continuously to temper the eggs.
– Pour the mixture back into the saucepan and cook on low heat, stirring constantly until it thickens. Remove from heat and stir in the vanilla extract and butter.

6. Fill the Tart:
– Pour the custard into the cooled tart shell, spreading it evenly. Allow it to cool at room temperature for about 30 minutes.

7. Add the Fruit:
– Arrange the sliced fruits on top of the custard in a decorative manner.

8. Prepare the Glaze (optional):
– In a small saucepan, heat the apricot jam and water until melted. Brush the glaze over the fruit for a shiny finish.

9. Chill the Tart:
– Refrigerate the tart for at least 1 hour before serving to set the custard.

10. Serve:
– Slice the tart into wedges and enjoy!