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1
To make the dough, in a food processor fitted with the metal blade, combine the flour, sugar, and salt and pulse just a few seconds to blend.
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2
Add the chilled butter pieces and process for 1 minute or less, until mixture is the consistency of a coarse meal.
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3
Whisk together the egg yolk and water in a small bowl.
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4
Pour the egg mixture into the feed tube of the processor.
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5
As the egg mixture moistens the dry ingredients, pulse steadily until the dough gathers into a ball and all of the liquid is incorporated.
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6
Remove the dough from the processor, flatten into a disk about 1-inch thick, and wrap in plastic.
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7
Refrigerate for 1 hour.
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8
Preheat the oven to 375F.
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9
With a rolling pin, oil out the dough on a lightly floured work surface into a 14-inch round.
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10
Drape over an 11-inch round tart pan with a removable bottom and gently push the dough into the bottom and up the sides of the pan.
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11
Trim the top edge of the tart by running the rolling pin over the edge of the pan.
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12
Cover with plastic wrap and chill for at Least 15 minutes.
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13
Lightly oil a sheet of aluminum foil.
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14
Fit the foil gently into the chilled crust, oil side down.
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15
Fill the pan with pie weights or dried beans over the foil and bake until the sides of the crust are set, about 15 minutes.
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16
Remove the foil and beans.
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17
Continue to bake until the crust is golden, about 5 to 8 minutes longer, piercing it with a fork if bubbles form.
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18
Transfer to a wire rack and let cool completely.
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19
To make the pastry cream, with a whisk or an electric mixer, beat the egg yolks with the sugar and cornstarch in a bowl until thick and well blended.
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20
Set aside.
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21
Place the milk in a heavy saucepan over medium heat.
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22
Scrape the seeds from the vanilla bean with the tip of a knife and add to the milk, along with the scraped bean husk.
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23
Bring to a simmer and remove from the heat.
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24
Slowly add a few spoonfuls of the hot milk into the yolk and sugar mixture, whisking vigorously to temper the eggs (see Notes).
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25
Gradually add the remaining hot milk mixture, mixing constantly.
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26
Return the mixture to the saucepan and whisk over medium heat until it thickens and comes to a simmer.
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27
Simmer for 1 minute, stirring all the while.
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28
Pour the pastry cream into a clean bowl.
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29
Press plastic wrap onto the surface to prevent a skin from forming and refrigerate for 3 hours, or until thoroughly chilled.
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30
(If youre short on time, see Notes.)
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31
To make the tarts glaze: Put the apricot preserves in a small, heavy saucepan.
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32
Stir over low heat until melted.
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33
Transfer to a food processor and puree until smooth.
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34
Strain the puree through a fine-mesh sieve into a bowl.
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35
To assemble the tart, with a pastry brush, apply about one-third of the strained apricot jelly evenly over the bottom surface of the prebaked crust.
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36
Remove the pastry cream from the refrigerator and soften by mixing with a spoon.
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37
Taste the pastry cream, and if you like, add the Cointreau.
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38
Spread all of the pastry cream evenly over the brushed layer of jelly.
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39
Arrange the cut fruit and berries decoratively over the pastry cream, alternating colors and textures.
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40
Rewarm the remaining apricot puree and brush lightly over the fruit.
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41
Chill the tart until ready to serve.
