Combine flour, butter, sugar, and egg in a mixing bowl.

Using your fingers, combine all ingredients and form into a ball. Do not overwork.

Refrigerate dough for one hour.

Line a 9-inch pastry shell with the dough.

Place a layer of parchment paper over it and weight with dried beans, rice or lentils.

Bake for 15 minutes in a preheated 400-degree oven until crust is golden.

Let cool completely.

Prepare the vanilla custard: Heat milk in a saucepan.

Whisk together sugar, egg yolks, and cornstarch.

Temper the egg yolk mixture with hot milk, then return to the saucepan and cook until thickened.

Stir in vanilla bean scrapings and Grand Marnier or Kirsch.

Let cool, then spread the custard into the baked tart shell.

Arrange a variety of fruits on top of the custard.

Brush the fruits with apricot jam for glaze.

Garnish with whipped heavy cream if desired.