4 cups mixed fresh berries, such as blackberries, blueberries, currants, and strawberries
1/2 cup apricot jam, warmed and strained (optional)
For the Crusts
2 sticks cold unsalted butter, cut into small pieces
1/2 cup sugar
2 cups all-purpose flour, plus more for surface
For the Filling
1 1/2 cups whole milk
1 cup heavy cream
6 large egg yolks
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon pure vanilla extract
Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with berries; gently brush with jam.
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