Preheat your oven to 350°F (175°C).

In a food processor, combine all-purpose flour and granulated sugar. Add chilled cubed butter and pulse until it resembles coarse crumbs.

Mix in egg yolk and gradually add ice water until the dough starts to come together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll the dough into a circle about 1/8 inch thick and transfer it to a 9-inch tart pan, pressing it into the sides. Prick bottom with a fork.

Bake for 20-25 minutes or until edges are golden brown. Let it cool completely in the pan.

In a medium saucepan, whisk together milk, egg yolks, granulated sugar, cornstarch, vanilla extract, almond extract, and a pinch of salt over medium heat.

Once thickened, remove from heat and transfer to a bowl. Allow to cool and then refrigerate until set.

Spread pastry cream into the cooled tart shell and arrange fresh mixed fruits on top.

Heat apricot preserves and water until melted, then brush over the fresh fruit.

Chill the assembled tart in the refrigerator for at least 1 hour before serving.