Preparing the crust:
Preheat the oven to 170°C (340°F) (top and bottom heat).
Place the shortcrust pastry in a tart pan and prick it with a fork to prevent it from puffing up while baking.
Bake for 10 minutes, until lightly golden.

Preparing the fruits:
Roast the apricots to enhance their flavor.
Cut them in half, remove the pits, and place them in a baking dish, cut side up.
Sprinkle with a little sugar and bake until slightly softened.

Making the cream:
In a saucepan, heat the milk with 100g of sugar.
In a separate bowl, mix the remaining 100g of sugar, cornstarch, egg, and egg yolk.
Slowly add some of the warm milk to the mixture, stirring well, then pour everything back into the saucepan.
Stir continuously until the cream thickens.
Add the butter, mix well, and let the cream cool slightly.

Assembling the tart:
Spread the cream over the baked crust.
Arrange the fruits on top and sprinkle with sliced almonds.