Fresh fruit tart!

Tart Shell (from this recipe from Smitten Kitchen):

1 1/2 cups AP flour

1/2 cup confectioner’s sugar

1/4 tsp. salt

1 stick plus 1 tbsp (9 tbsp) very cold or frozen unsalted butter, cut into pieces

1 large egg

• Pulse the flour, sugar and salt together in the bowl of a food processor. Add the pieces of butter and pulse until the butter is coarsely cut in (some pieces the size of oatmeal flakes, some the size of pees). Add the egg, then process in long pulses (about 10 secs each) until the dough forms clumps and curds. Turn the dough out onto a work surface and very lightly and sparingly knead the dough just to incorporate any remaining dry ingredients. Chill the dough for about 2 hours before rolling (I did less and it was fine).
• To roll out the dough: butter a 9 inch fluted tart pan with a removable bottom. Roll out the chilled dough between two pieces of plastic wrap (still lightly flour each side). Transfer the dough into the tart pan. Seal any cracks and trim the overhang to 1/2 inch. Fold the overhang in to make the sides double-thick. Pierce the crust all over with a fork.
• Freeze the crust for at least 30 minutes before baking.
• To pre-bake the crust: preheat the oven to 375 degrees F and center a rack. Butter the shiny side of a piece of aluminum foil and fit it tightly against the crust. Because the crust has been frozen, it can be baked without weights! Put the tart pan on a baking sheet and bake the crust for 20-25 minutes.
• Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust for about 10 more minutes, or until it is firm and golden brown. Transfer the tart pan to a cooling rack and cool the crust to room temperature.

Pastry Cream (from this recipe from Joy of Baking):

1 1/4 cups whole or 2% milk

1 tsp pure vanilla extract

3 large egg yolks

1/4 cup granulated white sugar

2 tbsp. AP flour

2 tbsp. corn starch

• In a medium-sized heatproof bowl, mix the sugar and egg yolks together (don’t let this sit too long or pieces of egg will form).
• Sift the flour and cornstarch together and add to the egg mixture, mixing until you get a smooth paste.
• In a saucepan, bring the milk to boiling (just as it starts to foam up). Remove from heat and slowly add the egg mixture, whisking constantly to prevent curdling (at this point it is helpful to have 2 sets of hands). 
• Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk constantly for another 30-60 seconds until it becomes thick. Remove from heat and stir in vanilla extract.
• Pour the cream into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature.

Assembling the tart:

• Spread an optional thin layer of glaze made out of 1/2 cup of apricot jam and 1 tbsp. water that has been heated until melted over the bottom of the shell and let dry.
• Spread the pastry cream onto the bottom of the tart shell. Arrange whatever fruit you like in concentric overlapping circles, starting on the outside. We used melon, strawberries, raspberries, but feel free to pick your favorite fruit(s). If using glaze, re-heat it and spread a thin layer of the fruit. It can be refrigerated, but bring to room temperature before serving.