Tart Shell:

Cut a disc of baking parchment to fit the bottom of an 8-inch fluted tart pan. Spray bottom with nonstick spray. Dust with flour.

In a large mixing bowl, whisk together flour, confectioner’s sugar, almond flour, and fine sea salt.

Add the butter and use your hands to rub it into the dry ingredients until the mixture resembles coarse breadcrumbs.

Form a well in the flour. Add the beaten egg and use a fork to work it into the flour.

Turn out onto countertop or a silicone rolling mat and use the heel of your palm to smear the mixture away from you, then gather it back together. Continue this motion 8-10 times, or until a soft, slightly sticky dough forms.

Flatten dough into a disc and place between two sheets of parchment. With a rolling pin, roll to 1/8-inch thickness. (Rolled dough should be wide enough to accommodate your tart pan, with a 1-inch border all the way around.)

Without removing the parchment, slide rolled dough onto a tray and refrigerate 30 minutes, or until cold to the touch.

Peel away one side of the parchment and flip, dough side down, onto prepared tart pan, allowing an equal overhang on all sides. Peel away remaining parchment.

With your fingertips, press dough into tart pan. Do not trim. Refrigerate 30 minutes, or until firm.

With a sharp paring knife, trim away excess pastry. Dock bottom with a fork or docking tool.

Refrigerate lined shell for at least 1 hour, or up to 24 hours.

When ready to bake, transfer refrigerated shell to the freezer and freeze 15 minutes. Meanwhile, preheat oven to 325° F / 162° C.

Bake tart shell for 25-30 minutes, or until golden brown. Set aside to cool while you prepare the pastry cream.

Pastry Cream:

Line a quarter sheet tray with a silicone mat.

In a large bowl, whisk together eggs, flour, cornflour, vanilla, and half of the sugar. Set aside.

In a medium saucepan, combine milk and remaining sugar. Warm over medium heat until steaming.

Temper hot milk into the beaten egg mixture, gradually pouring the hot milk into the egg bowl in a thin stream and whisking well after each addition. Do not to pour too quickly or add all of the milk at once.

Next, pour the entire mixture back into the saucepan. Cook over medium-low heat, stirring continuously with a whisk or rubbber spatula until the cream thickens, about 5-6 minutes.

Bring to a low boil. Boil for 1 minute, stirring continuously. Remove from heat.

With a clean spatula, spread pastry cream evenly over surface of prepared tray. Cover with clingfilm/plastic wrap and use your hands to pat the plastic so it directly touches the pastry cream.

Set tray aside and allow pastry cream to cool until lukewarm to the touch, about 20 minutes. Remove the clingfilm/plastic wrap and use a rubber spatula to scrape the cream into a clean mixing bowl.

With a clean whisk or an electric hand mixer, “knock back” the pastry cream by mixing until smooth and creamy, with no lumps remaining.

With a small stepped palette knife or rubber spatula, spread pastry cream into cooled tart shell.

Decoration:

Arrange berries on top of pastry cream in a decorative pattern.

Spoon apricot preserves into a small bowl. Microwave 15-20 seconds, or until fluid. (Alternatively, you can warm the preserves in a small saucepan on the stovetop.)

With a pastry brush, apply apricot jam to fruit.

Serve tart immediately, or refrigerate until ready to serve. Store leftovers in the refrigerator for up to 1 day.