Preheat your oven to 350°F (175°C).
Prepare the tart shell according to package instructions and bake until golden brown.
Whisk together the egg yolks and sugar in a bowl.
Add cornstarch and mix until smooth.
In a saucepan, heat heavy cream and vanilla until just simmering.
Slowly pour the hot cream into the egg mixture, whisking continuously.
Return the mixture to the saucepan and cook over low heat until thickened.
Remove from heat and let cool before pouring into the tart shell.
Arrange the fresh fruits beautifully on top of the pastry cream.
Brush with apricot glaze if desired, and refrigerate until set.