In a medium saucepan, heat 1 cup of whole milk and 1 cup of heavy cream over medium heat until it begins to simmer. Meanwhile, whisk together ¾ cup of granulated sugar, ¼ cup of cornstarch, and 6 egg yolks in a separate bowl until smooth. Gradually pour the hot milk mixture into the egg mixture to temper, then return it to the pan. Stir over low heat until thickened, about 5-7 minutes.

Once thickened, remove the saucepan from heat and mix in 2 tablespoons of unsalted butter until melted and smooth. Transfer the pastry cream to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours.

In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of confectioners’ sugar, and a pinch of salt. Using a pastry cutter, cut in ½ cup of unsalted butter until the mixture resembles coarse crumbs. Add 2 tablespoons of heavy cream gradually, mixing until a dough forms.

Preheat your oven to 400°F (204°C). Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Place the dough in the pan, trimming any excess. Line the crust with aluminum foil and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the foil and weights, reducing the temperature to 375°F (190°C) and baking for an additional 5-6 minutes until lightly golden. Allow to cool completely.

Once the tart crust is cool, spread the chilled pastry cream evenly inside it. Arrange a vibrant selection of seasonal fresh fruits like strawberries, blueberries, and kiwi on top.

If desired, melt ¼ cup of apricot preserves and brush it over the fruit for a stunning glaze. Carefully remove the tart from the pan, slicing it into pieces to serve.