In a mixing bowl, combine flour and sugar. Add cold butter and mix until crumbly.

Stir in egg yolk and cold water until the dough forms. Wrap in plastic and chill for 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the dough and press it into a tart pan.

Prick the bottom with a fork and bake for 15-20 minutes until golden. Let cool.

In a saucepan, heat milk until just boiling. In a bowl, whisk together sugar, cornstarch, and egg yolks.

Slowly pour hot milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat until thickened.

Remove from heat and stir in vanilla extract. Let cool slightly before pouring into the tart shell.

Once the custard is set, arrange the mixed fresh fruits on top.

Heat apricot jam until melted and brush over the fruits for a glaze.

Refrigerate for at least 1 hour before serving.