Ingredients

• ●1 1/2 cups All-purpose flour
• ●1/2 cup (1 stick), cubed Cold unsalted butter
• ●1/2 cup Powdered sugar
• ●1 Egg yolk
• ●1 teaspoon Vanilla extract
• ●1/4 cup Heavy cream
• ●2 cups Milk
• ●1/2 cup Granulated sugar
• ●4 Egg yolks
• ●1/4 cup Cornstarch
• ●2 teaspoons Vanilla extract
• ●2, segmented Oranges
• ●3, segmented Mandarins
• ●2, thinly sliced Pears
• ●2, thinly sliced Apples
• ●1/2 cup Pomegranate seeds
• ●2, sliced Kiwi
• ●2 tablespoons Apricot jam
• ●1 tablespoon Water

Instructions

1. 1Make the shortbread crust: In a food processor, pulse together flour, butter, and powdered sugar until the mixture resembles coarse crumbs. Add egg yolk and vanilla extract, and pulse until the dough comes together. If the dough is too dry, add heavy cream, one tablespoon at a time, until it forms a ball.
2. 2Press the dough into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and chill for 30 minutes.
3. 3Preheat oven to 350°F (175°C). Bake the crust for 20-25 minutes, or until golden brown. Let cool completely.
4. 4Make the pastry cream: In a saucepan, heat milk and half of the granulated sugar over medium heat until simmering. In a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch until pale and smooth. Gradually whisk the hot milk mixture into the egg yolk mixture. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens and comes to a boil. Remove from heat and stir in vanilla extract. Let cool slightly, then pour into the cooled tart shell.
5. 5Arrange the fruit on top of the pastry cream in a decorative pattern. Start with the larger fruits like oranges, pears and apples, then fill in with smaller fruits like mandarins, kiwi and pomegranate seeds.
6. 6Make the glaze: In a small saucepan, heat apricot jam and water over low heat until melted and smooth. Brush the glaze over the fruit to give it a shine and help preserve it.
7. 7Chill the tart for at least 1 hour before serving.