In a bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add water and form into a dough. Wrap and chill for 1 hour.
Preheat oven to 375°F (190°C). Roll out dough and fit into a tart pan. Prick the bottom with a fork and bake for 20 minutes or until golden.
In a saucepan, heat milk and sugar. In another bowl, whisk egg yolks and cornstarch. Gradually add hot milk to yolks, whisking constantly. Return mixture to saucepan and cook until thick. Remove from heat, add vanilla, and let cool.
Spread pastry cream over cooled crust. Arrange berries on top. Heat apricot jam or honey and brush over berries for glazing.
Chill the tart before serving.
Notes
Chill the pastry dough for at least an hour before rolling it out to prevent shrinking.
• Blind bake the crust to avoid sogginess from the cream.
• Gently wash and thoroughly dry berries before use to maintain their shape.
• Allow the pastry cream to cool completely before assembling the tart.
• Glaze the berries with apricot jam or honey for a glossy finish.