MAKE THE CRUST
Mix the flour with the butter, salt, egg yolk, and powdered sugar.
Add enough cold milk to bring the dough together and form a ball. Flatten into a disk and refrigerate for about 45 minutes.

Roll out the dough into a circle about 1/8 inch (3 mm) thick. Roll it onto a rolling pin and transfer to a buttered tart or pizza pan about 12 inches (31 cm) in diameter.

Press the dough into the pan and prick it with a fork. Place pie weights or dried beans in the center to prevent it from puffing up while baking.
Preheat the oven to 375°F (190°C).
Bake for about 30 minutes or until golden. Let cool.

MAKE THE PASTRY CREAM
In a saucepan, heat the milk until just boiling.
In a bowl, mix the egg yolks, whole eggs, sugar, vanilla, cornstarch, and brandy.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, whisking constantly, until thickened and smooth so it doesn’t burn or stick to the bottom.

Let cool. Once cooled, spread over the baked tart crust.

PREPARE THE FRUIT AND GLAZE
In a small saucepan, make a syrup by heating the sugar with the apple cider or water. Let cool.

Arrange the fruit on top of the pastry cream in any decorative pattern you like.
Brush the fruit with the syrup. If you prefer, you can use apricot jam strained through a sieve or unflavored gelatin.