• Preheat the oven to 375°F (190°C).

For the crust:

• In a food processor, pulse together the flour, butter, and sugar until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the mixture comes together into a ball. Add the ice water, one tablespoon at a time, until the dough is moist and holds together.
• On a floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
• Remove the weights and parchment paper, and continue baking for an additional 10-12 minutes or until the crust is golden brown. Let cool completely.

For the filling:

• In a medium saucepan, heat the milk until it begins to simmer. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until smooth. Gradually whisk in the hot milk until combined.
• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens and begins to bubble, about 5-7 minutes.
• Pour the custard into the cooled crust and smooth the top with a spatula. Chill in the refrigerator for at least 2 hours.

For the topping:

• Arrange the sliced fruit on top of the chilled custard in a decorative pattern.
• In a small saucepan, heat the apricot preserves and water until the mixture is smooth and liquid. Brush the glaze over the fruit.
• Chill the tart for an additional 30 minutes or until the glaze has set. Serve chilled.