In a medium saucepan, combine whole milk, heavy cream, and half the granulated sugar over medium heat, stirring until it begins to simmer.

Whisk together remaining sugar, a pinch of salt, cornstarch, and egg yolks in a bowl.

Once the milk mixture is hot, slowly temper into the yolk mixture, then return everything to the saucepan and cook until thickened, about 2-3 minutes.

Transfer to a bowl, cover, and let cool.

In a large mixing bowl, whisk together heavy cream, egg, and vanilla extract until smooth.

In another bowl, mix all-purpose flour, powdered sugar, and a pinch of salt. Cut in cubed unsalted butter until the mixture resembles pea-sized crumbs.

Combine both mixtures to form a dough, shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Preheat oven to 400°F (200°C). Roll out the chilled tart dough to about ¼ inch thick, then fit it into a greased tart pan, trimming excess.

Line the crust with parchment paper and fill with pie weights. Bake for 10 minutes, remove weights and parchment, lower the temperature to 350°F (175°C), and continue baking until golden brown for about 10-15 minutes.

Cool completely on a wire rack.

Once the tart shell has cooled, spread the chilled pastry cream evenly inside.

Arrange fresh seasonal fruit on top of the pastry cream.

Drizzle with apricot preserves or apple jelly for a glaze.

Slice into wedges and serve chilled.