Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, softened butter, and granulated sugar. Mix until crumbly.

Add the egg yolk, cold water, and 1 teaspoon of vanilla extract. Mix until the dough forms a ball. If the dough is too dry, add a little more water, one teaspoon at a time.

Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.

Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool completely.

In a separate bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, mixing until well combined.

Spread the cream cheese mixture evenly over the cooled tart crust.

Arrange the mixed fresh fruit on top of the cream cheese layer in a decorative pattern.

If using, heat the apricot preserves and water in a small saucepan over low heat until melted. Brush the glaze over the fruit to give it a shiny finish.

Chill the tart in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.