Classic Fruit Tart

Make the Sweet Tart Crust

1. In a medium bowl, gently beat together the egg yolks with the water and vanilla and set aside.
2. In a stand mixer with the paddle attachment, stir together the flour, sugar, and salt in the mixer bowl.  Add the butter and mix on low speed until the texture looks like small pebbles.  (If doing this by hand, use the backs of two forks, or a pastry cutter, in a large bowl containing the flour/sugar/salt mixture).
3. Add the egg mixture and mix together until just starting to pull together.  Don't worry about forming into a ball, but if it's just too crumbly, add very small drops of water, until it just starts to come together.
4. Transfer the dough to a lightly floured work surface and press into a disk (resist using your hands too much, because you want the butter to stay as cold as possible).  Using a lightly floured rolling pin, roll to about a 12-inch round, gently turning and dusting with flour a couple of times.  
5. Fold the dough round in half and very carefully place it into a 9 to 9 ½-inch tart pan (preferably with a removable bottom).  Unfold and gently press into the sides and bottom of the pan.  Trim away excess dough that is hanging over the edges.  
6. Place the tart shell in the refrigerator for 30 minutes to an hour, to firm up.
7. After the shell has been chilling for 15 minutes, preheat the oven to 375°F.
8. Remove the tart shell from the fridge and place a piece of parchment paper over the dough, enough so that about 2 inches are hanging over the edges.  Fill the tart shell with pie weights, dried rice, or dried beans.
9. Bake for 20 minutes and then remove from the oven and carefully remove the parchment paper with weights.  Return to the oven for another 5 to 10 minutes, until lightly golden brown.  Place on rack to cool completely.

Make the Vanilla Custard

1. In a medium-sized saucepan, heat the milk over medium heat until bubbles just start to appear on the edges of the pan.  Remove from heat.
2. In a large bowl, whisk together the egg yolks and sugar until lighter in color. Add the cornstarch and salt and whisk until incorporated.
3. Slowly pour half of the warm milk into the egg yolk mixture while whisking constantly (this prevents the eggs from curdling).  
4. Whisk in the remainder of the warm milk and then return back to the saucepan. Cook over medium heat, whisking constantly, until it has become the texture of pudding, about 5 to 7 minutes.
5. Transfer the custard into a bowl and stir in the vanilla.
6. Cover the custard with plastic wrap and gently press onto the wrap to form a seal.  Place in the refrigerator until completely chilled, about 1 to 2 hours. 

Assemble and Finish the Tart

1. To assemble the tart, remove the chilled custard from the fridge, and give it a good stir with a spoon.
2. Spoon the custard into the bottom of the cooled tart shell and spread evenly.  
3. Arrange the mango in an overlapping ring around the edge of the tart.  Place the strawberries, cut side down, in a second ring inside the first, then arrange the raspberries in a third ring. Overlap the kiwi in a fourth ring and fill the hole in the center with the blueberries.
4. Meanwhile, heat the apricot preserves (or jam) in a small saucepan over low heat until liquified.  If chunky, strain it into a small bowl.  Brush a thin coating of the preserves all over the top of the fruit.
5. If your tart pan has a removable bottom, gently lift the tart from the sides. Serve at room temperature.