Delicious Parisian Fruit Tarts That Will Wow Your Guests

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In a saucepan, bring the milk, cream, and half the sugar to a gentle simmer.
In a separate bowl, whisk the remaining sugar with the flour, then whisk in the egg yolks until combined.
Slowly whisk a third of the hot milk mixture into the yolk mixture to temper the eggs.
Pour the yolk mixture back into the saucepan with the remaining milk and whisk until thickened, about 5 minutes.
Allow the mixture to boil for 30 seconds while whisking continuously, then remove from heat and whisk in the vanilla.
Transfer the cream to a glass bowl, cover with plastic wrap, and chill until cold.
Layer the assorted fruits in a large bowl to create a beautiful presentation.
Mix apricot preserves with water, strain, and heat until it boils.
Let the glaze simmer until reduced, then cool for about 10 minutes.
Spread chilled pastry cream into each cooled tart crust.
Drizzle the cooled glaze over the fruits and toss to coat.
Scrape the glazed fruit over the pastry cream in each tart.
Carefully unmold the tarts and serve on a platter.