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Ingredients
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Crust
Cream Filling
Toppings
Method
Crust
Prepare the Crust
In a large bowl, mix the all-purpose flour and powdered sugar. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water until the dough comes together.
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Pre-bake the Crust
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork, cover with parchment paper, and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes or until lightly golden. Allow to cool completely.
Cream Filling
Prepare the Cream Filling
In a mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until smooth.
Fill the Tart Shell
Spread the cream filling evenly into the cooled tart shell, smoothing the top with a spatula.
Toppings
Add the Fruits
Arrange the seasonal fruits on top of the cream filling in a decorative pattern.
Glaze the Tart
In a small saucepan, heat the apricot jam until melted. Brush the melted jam over the fruit to give it a nice shine.