Make the tart dough: In a food processor, pulse flour, sugar, and cold butter until mixture resembles coarse crumbs. Add egg yolk and ice water, pulsing until dough comes together.

Chill the dough: Form into a disk, wrap in plastic, and refrigerate for at least 1 hour (up to 2 days).

Preheat oven to 375°F (190°C). Roll out dough on floured surface to fit a 9-inch tart pan. Press into pan and trim edges. Prick bottom with fork.

Blind bake: Line crust with parchment and fill with pie weights or beans. Bake for 15 minutes. Remove weights and bake 10 more minutes until golden. Cool completely.

Fill the tart: Spread cooled pastry cream evenly in the baked tart shell.

Arrange fruits: Decoratively place washed and dried fruits over the cream in concentric circles or artistic pattern.

Glaze: Heat apricot jam with 1 tbsp water until melted. Brush gently over fruits for shiny finish. Chill 1 hour before serving.