For the Pastry Cream

1. In a medium saucepan, bring the milk and vanilla bean to a simmer. Remove from the heat as soon as the milk starts to show bubbles around the edge of the pan, right before it hits a boil. Remove from the heat and let the milk and vanilla bean steep for 15 minutes.
2. Remove the vanilla bean and scrape the pods with the back of a small knife to remove any extra seeds and place them back into the milk. Return the steeped milk to the stove and bring it back to a low simmer, making sure not to boil.
3. While the milk warms, in a small bowl whisk together the egg yolks, sugar, cornstarch, and salt. Whisk this until the mixture becomes very thick and pale yellow and leaves a “trail” or “ ribbon” behind when the whisk is dragged through it. This should take 1-2 minutes of vigorous whisking.
4. Next temper the egg yolks. When the milk comes to a simmer, turn off the heat and slowly pour half of the hot milk into the egg mixture in a steady and thin stream, while continuously whisking at the same time. Then gently whisk the egg mixture into the pan with the remaining milk.
5. Place this mixture over medium-low heat and whisk constantly until the mixture starts to burp big bubbles. Once your mixture starts bubbling, continue to cook for 60 seconds longer, and then immediately remove it from the heat and put it into a clean bowl.
6. Quickly stir in the butter until melted and combined with the cream mixture. Place this bowl into another bowl filled with ice water and gently stir around, making sure to not get any water into the pastry cream to help the mixture cool.
7. Once the cream is cooled to room temperature, place it into an airtight container and place a layer of plastic wrap directly on top of the pastry cream to keep skin from forming on the top. Cool completely in the fridge.

For the Tart Shell

1. With an electric mixer using a medium-sized bowl, cream together butter and sugar until fluffy. Add vanilla and salt and mix until combined. Add flour 1⁄2 cup at a time until it comes together. Then add ice water 1 tablespoon at a time, until it forms pea-sized pieces and you can form a ball of dough with your hand.
2. Preheat oven to 375℉. Transfer the crust to a 9″ tart pan and press the dough all the way up the sides. Use a glass to help press it evenly into the bottom and sides. Trim any excess from the top using a sharp knife so it’s level with the top of the pan. The crust should be ¼” thick.
3. Dock the crust all over the bottom by poking it with a fork. Chill in the refrigerator for 15 minutes before baking. Bake for 15-18 min, or until golden brown and cooked through. Chill completely before filling with cold pastry cream.

To Assemble

1. In a small microwave-safe dish, combine the apricot jam and 1 teaspoon of water. Microwave in 20-second increments until it reaches a boil. If this mixture seems too thick, you can add another teaspoon of water. Strain into a separate bowl and set aside to cool for 5 minutes.
2. Fill the cooled crust almost all the way with the pastry cream, you want to leave enough room so that when you add the fruit, the weight of it doesn’t overflow your tart shell, about ⅛-¼ inch.
3. Layer the fruit on the top, creating any pattern you like. Start with larger fruits like strawberries and kiwi, filling in with the smaller berries. To create a shiny look, brush the fruit you’d like with cooled apricot glaze (I only brushed the strawberries and kiwi). Garnish with mint if desired. Serve immediately or cover with plastic wrap before serving.