Step 1

To make the crust, in a small bowl, whisk together ¼ cup water and the egg yolks. In a food processor, combine the flour, sugar and salt; process until combined, about 5 seconds. Scatter in the butter and pulse until it resembles coarse sand, 10 to 12 pulses. Drizzle in the egg mixture, then pulse until the dough forms a ball, 10 to 12 pulses.

Step 2

Lightly dust the counter with flour and turn the dough out onto it. Gather the bits, then press the dough into a disk about 6 inches in diameter. Wrap tightly in plastic, forming the disk into a neat round. Refrigerate for 1 hour or up to 2 days.

Step 3

Lightly dust the counter with flour, unwrap the dough and set it on the counter. Dust the dough with flour then roll it into a 13-inch circle. Transfer to a 9-inch springform pan. Ease the dough into the pan by lifting the edges while gently pressing down into the corners; the edges of the dough will fall inward. Press the edges of the dough against the sides of the pan, flattening any pleats and folds; the sidewalls should be about ¼ inch thick. Stand a ruler against the inside wall of the pan; do not press the edge of the ruler into the dough-lined bottom. Using the tip of a paring knife, mark a 2-inch height in the dough; repeat every couple inches around the the pan. Trim the dough, connecting the scored marks, so the top edge is even; discard the trimmings. Freeze, uncovered, for 30 minutes or cover with plastic wrap and freeze up to 24 hours.

Step 4

To make the filling, in a large saucepan, combine the milk and cream. If using a vanilla bean, split it lengthwise, then scrape out the seeds and add the seeds and pod halves to the milk; if using vanilla paste or powder, simply add it to the milk. Gently simmer over medium, stirring, then remove from the heat. Have ready a fine-mesh strainer set over a medium bowl.

Step 5

In another medium bowl, whisk together the sugar and cornstarch. Whisk in the whole eggs and yolks. While whisking, slowly ladle in one-third of the warm milk mixture to temper the egg mixture. While whisking the milk mixture, slowly pour in the egg mixture. Return the pan to medium and cook, whisking, until simmering for 30 seconds, then remove from the heat. Pour the custard into the strainer, working it through with a silicone spatula. Whisk in the vanilla extract.

Step 6

Remove the dough-lined pan from the freezer. Pour in the warm filling; it should come about ¼ inch shy of the rim of the crust; do not fill the crust to the rim. Smooth the surface, then refrigerate, uncovered, while the oven heats, or for up to 30 minutes. Heat the oven to 400°F with a rack in the lower-middle position.

Step 7

If using a nonstick pan with a dark finish, bake for 10 minutes; if using a light-colored pan, bake for 20 minutes. Reduce the oven to 350°F; bake until the surface is browned and a thermometer inserted at the edge and angled into the center reaches 180°F, 40 to 45 minutes if using a nonstick pan or 35 to 40 minutes if using a light-colored pan. Begin checking a few minutes before the low end of the time range. Keep in mind that once the temperature nears the finish, it can rise quickly. Even when done, the center and sides of the filling will be jiggly.

Step 8

Set on a wire rack and cool completely in the pan, at least 2 hours. Run a narrow-bladed knife around the edge of the tart to loosen the sides, then refrigerate uncovered for 1 hour or up to 3 days; if storing for longer than a couple hours, cover with foil. If the tart is fully chilled, let stand at room temperature for 1 hour before serving.

Step 9

To make the optional glaze, in a small saucepan over medium, simmer the apricot jam, stirring often. Scrape the jam into a fine-mesh strainer set over a small bowl and use a silicone spatula to work it through; discard the solids. Gently brush the warm glaze onto the filling’s surface and the edge of the crust.