Combine flour, powdered sugar, and salt in a food processor; pulse in cold cubed butter until the mixture resembles coarse sand.

Add one egg yolk and pulse until a dough forms. Press the dough evenly into the bottom and sides of a 9-inch tart pan with a removable bottom.

Chill the tart shell for 30 minutes, then prick with a fork and bake at 375°F (190°C) for 18-20 minutes until golden brown. Cool completely.

In a medium bowl, whisk 4 egg yolks, granulated sugar, and cornstarch until smooth.

In a saucepan, bring milk to a simmer over medium heat. Gradually whisk half of the warm milk into the egg mixture to temper.

Return the mixture to the saucepan and cook, whisking constantly, until the pastry cream thickens and boils.

Remove from heat; stir in vanilla bean paste and 2 tablespoons butter. Strain through a fine-mesh sieve and press plastic wrap directly onto the surface. Refrigerate until cold.

Spread the chilled pastry cream into the cooled tart shell in an even layer.

Arrange the fresh fruit in concentric circles or a decorative pattern over the cream.

Warm the apricot preserves with 1 teaspoon of water, strain, and brush the glaze lightly over the fruit for a professional finish.