Fruit Tart

Add the cubed butter, sugar, salt, and vanilla to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes or until it's homogeneous.

Add the egg yolks and mix until combined.

Add the flour and mix until shaggy, about 45 seconds.

Divide the dough into 2-3 equal pieces and press each into a flat disk. Roll out to a thickness of 3mm (1/8 inch) between two sheets of lightly floured parchment paper. Chill for at least an hour.

Peel off the parchment paper and cut out your tart bottoms. Cut a strip for the side. Place the strip in your tart ring, press it into the ring, and trim the excess. Trim the top so it's flush to the ring.

Freeze the tart shells for at least half an hour. Bake at 320°F (160°C) for about 12-15 minutes or until just golden. If using a traditional tart mold, you can cut the rounds out and press into the form.

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.

In a bowl, whisk the egg yolks and sugar until light and fluffy.

Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.

Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.

Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

Heat the apricot preserves, brandy, and water in a bowl. Mix together and strain.

Whip the chilled pastry cream until smooth. Transfer to a piping bag and fill your cooled tart shell.

Place your assorted fruits in the tart, creating a fun grouping with lots of colors.

Brush the fruit with the apricot jam mixture. This will help preserve the fruit and give it a beautiful glossy shine.