Place milk in medium mixing bowl and microwave at MEDIUM HIGH (7) 8 minutes until milk is scalded.
Add sugar and flour.
Microwave at HIGH (10) 2 to 3 minutes, stirring every 30 seconds.
Add egg yolks, butter and vanilla.
Microwave at HIGH (10) 2 to 3 minutes, stirring every 30 seconds.
Cover with plastic wrap and refrigerate until chilled.
In medium mixing bowl, combine flour, sugar and salt.
Cut in butter with pastry blender until mixture resembles coarse meal.
Add egg yolk and water, tossing lightly with fork until mixture is evenly moistened and binds together.
Form dough into a ball and flatten slightly.
Wrap with plastic wrap and refrigerate 30 minutes.
Insert metal accessory rack.
Preheat oven to 400°F.
Roll out dough on lightly floured surface to about 1/8 inch thickness.
Line bottom and sides of 9-inch fluted tart pan.
Prick the bottom.
Line dough with aluminum foil and fill with pie weights or dried beans.
Bake for 8 minutes.
Remove aluminum foil and weights; lower oven temperature to 375°F.
and bake for 7 to 9 minutes until golden brown.
Cool on wire rack.
Spread pastry cream in cooled tart shell.
Arrange fruit over cream.
Brush fruit lightly with apricot preserves.