1.   Create the Pastry Cream: In a medium saucepan in the microwave, warm the milk over moderate temperature until tiny bubbles begin to form. In the bowl of a large size, whisk eggs yolks with sugar. Whisk into cornstarch and salt. Gradually pour half the milk that is hot into egg mix, while whisking. Add the mixture back to the pot and heat on medium heat, stirring constantly until the mixture becomes thicker. Pour in vanilla, place in an un-covered bowl, and then refrigerate for about 2 hours.

2.   make up tart dough: With a stand mixer beat the softened butter with powdered sugar until it becomes fluffy. Add vanilla, eggs and salt, and mix until well-combined. Gradually mix in the flour as well as baking soda until dough is together. Cover with plastic and place in the fridge for at least one hour.

3.   Blind bake The Tart Crust: Preheat the oven to 350 degrees Fahrenheit (175degC). The chilled dough should be rolled out to a thickness of 1/8-inch. Put it in the tart pan of 9 inches and trim the edges. Cover with parchment paper and then add pie weights. Then bake for 12 mins, after which take the weights off to cook for an extra 15 to 20 minutes, until it is golden. Let cool completely.

4.   To assemble the tart: Fill the cooled tart shell with chilled pastry cream. Lay fresh fruit on top, and apply a brush of the melted jam made from apricots for a shiny look.