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For the Filling, whisk sugar, corn starch and salt in medium saucepan. Whisk milk and egg yolks in medium bowl until well blended. Whisk mixture into mixture in saucepan. Add butter; bring to boil on medium heat. Boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Strain mixture through fine mesh sieve into clean bowl. Cool slightly. Cover bowl with plastic wrap, pressing directly onto surface of filling mixture. Refrigerate 2 hours.
Meanwhile for the crust, whisk egg yolk, heavy cream and vanilla in small bowl; set aside. Place flour, confectioners' sugar and salt in food processor; pulse to mix. Sprinkle butter over flour mixture. Pulse until mixture resembles coarse crumbs. Add egg mixture with machine running; process just until dough comes together, about 20 to 30 seconds. Flatten dough into 6-inch disk. Wrap in plastic and refrigerate at least 1 hour.
Preheat oven to 375°F (190°C). Allow dough to rest at room temperature 15 minutes. Roll dough on lightly floured surface into 10-inch (26-cm) circle. Carefully transfer dough to a 9-inch (23-cm) tart pan with removable bottom. Mold crust to fit sides of pan; trim any excess dough. Freeze dough 30 minutes. Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake crust 13 to 15 minutes. Carefully remove parchment paper and pie weights. Bake 5 to 7 minutes longer or until center is dry and lightly golden. Cool completely on wire rack.
Pour filling mixture into crust, spreading into an evenly layer. Arrange strawberry slices around outside edge of tart so that points are just touching the crust. Working from the outside-in, layer with rings of oranges, pineapple pieces, kiwi half-moons, blueberries, and grapes. Finish with raspberries in center of tart. Place apricot preserves in small microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until completely melted. Gently brush preserves over fruit, avoiding crust and being careful not to move fruit. Refrigerate until ready to serve.