- Portion size 12 servings
Preheat oven to 375°F (190°C).
In bowl or food processor, combine flour, salt and sugar. Add butter; cut in or pulse until size of peas with a few larger pieces. Stir in water, mixing until dough starts to come together adding up to 2 tablespoons (25 mL) more water if necessary. On a work surface; form into a ball and flatten into a disc. Wrap well in plastic wrap and chill for at least 2 hours or until chilled. (Make-Ahead: Refrigerate for up to 3 days.)
Let pastry stand at room temperature for 20 minutes. On very lightly floured surface, roll out pastry to 1/8 inch (3 mm) thickness; put into 11-inch (28 cm) tart pan with removable bottom. Refrigerate for 30 minutes.
Prick pastry bottom with fork; line with parchment paper and weigh down with pie weights or dried beans. Bake in centre of oven for 15 to 20 minutes or until edge just starts to turn a golden and bottom is starting to cook. Remove weights and paper; bake for 10 to 15 minutes longer or until golden.
In bowl, whisk together yolks, sugar and flour until pale and slightly thickened. In heavy saucepan heat milk until bubbles form around edge. Whisking constantly, gradually pour hot milk into yolk mixture until milk blended.
Return yolk mixture to saucepan. Bring to boil, whisking constantly; reduce heat and cook over medium heat, stirring with whisk, for 3 minutes. Remove from heat; stir in butter and vanilla. Transfer to clean bowl. Place plastic wrap directly on surface; refrigerate for at least 3 hours or until chilled and thickened or for up to 2 days.
Whisk pastry cream into pastry cream to loosen slightly. Spoon into pastry shell, smoothing top. Slice desired fruit and arrange decoratively on top. Heat strained apricot jam with 1 tablespoon (15 mL) water; let cool slightly. Brush over fruit for glossy finish.