In a saucepan, combine milk and heavy cream over medium heat, simmer for about 5 minutes. Whisk egg yolks with salt, sugar, and cornstarch until creamy. Slowly temper yolks with warm milk, return to saucepan, cook until thickened, about 5-7 minutes. Remove from heat, stir in butter and vanilla, let cool.

In a bowl, combine flour, confectioners' sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Incorporate heavy cream, form a dough, chill for at least 1 hour.

Preheat oven to 400°F (200°C). Roll out chilled dough, fit into tart pan, trim edges. Line crust with parchment paper and fill with weights. Bake for 10 minutes, then remove weights and bake for another 5-6 minutes until golden. Cool completely.

Spread cooled pastry cream over tart shell. Arrange seasonal fruits over custard artistically.

Melt apricot preserves in a saucepan and brush over fruits for a glossy finish.

Refrigerate tart for at least 30 minutes before serving. Cut into slices and serve chilled.