For the Crust:
1. In a stand mixer fitted with a paddle attachment, combine the cubed butter, powdered sugar, salt, and vanilla extract. Mix for about 2 minutes or until homogeneous.

2. Add the egg yolks and mix until combined.

3. Gradually add the flour and mix until the dough becomes shaggy, about 45 seconds.

4. Divide the dough into 2-3 equal pieces and shape each into a flat disk. Roll out each disk to a thickness of 3mm (1/8 inch) between two lightly floured parchment papers. Chill the rolled dough for at least an hour.

5. Peel off the parchment paper and cut out tart bottoms. Cut a strip for the sides. Press the side strip into a tart ring, trimming any excess. Trim the top to be flush with the ring.

6. Freeze the tart shells for at least 30 minutes. Bake at 320°F (160°C) for about 12-15 minutes or until they turn just golden. If using a traditional tart mold, cut the rounds out and press them into the form.

For the Pastry Cream:
1. In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Turn off the heat and let it infuse for 15 minutes.

2. In a bowl, whisk the egg yolks and sugar until light and fluffy.

3. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.

4. Whisk in the remaining hot milk mixture, straining it back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from heat and stir in the cold butter.

5. Let the pastry cream cool slightly, then cover it with plastic wrap, pressing it lightly against the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to use. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

For the Assembly:
1. In a bowl, mix 1/2 cup of apricot preserves, 1 tbsp brandy, and 1 tbsp water. Strain the mixture.

2. Whip the chilled pastry cream until smooth. Transfer it to a piping bag and fill the cooled tart shell.

3. Arrange the assorted fruits on top of the pastry cream, creating a colorful and appealing display.

4. Brush the fruit with the apricot glaze mixture. This will preserve the fruit and give it a beautiful, glossy shine.

Enjoy your delicious fruit tart!