Italian Fruit Tart

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine 1 1/2 cups flour, 1/4 cup sugar, and 1/2 tsp salt.
3. Add 1/2 cup cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. If you have a food processor, you can pulse this mixture until crumbly.
4. Add 1 large egg yolk and 2 tbsp cold water to the mixture. Mix until the dough begins to come together. Add a bit more water if necessary.
5. Form the dough into a ball, wrap it in plastic wrap, and chill for 15 minutes.
6. Roll out the dough into a 12-inch circle on a lightly floured surface. Carefully place it into the tart pan, pressing gently into the edges. Trim any excess dough.
7. Prick the bottom of the tart shell with a fork to prevent bubbling, then bake in the preheated oven for 12-15 minutes until lightly golden. Let cool completely.
8. For the filling, heat 1 cup milk and 1/2 cup cream in a medium saucepan until it just begins to simmer.
9. In a separate bowl, whisk together 1/3 cup sugar and 3 tbsp cornstarch. Add 4 large egg yolks until combined and pale in color.
10. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan.
11. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. Remove from heat and stir in 1 tsp vanilla extract.
12. Pour the custard filling into the cooled tart shell. Chill for at least 30 minutes to set.
13. Arrange the assorted fruits atop the set custard, creating a decorative pattern if desired.
14. In a small bowl, mix 2 tbsp apricot jam with 1 tbsp hot water. Use a pastry brush to gently glaze the fruits, which adds shine and sweetness.
15. Chill the tart for another 15 minutes before serving to firm up the glaze. Serve and enjoy!