Vanilla Plum Tart with Puff Pastry

Instructions:

1. In a medium saucepan, combine milk and vanilla bean seeds. Heat over medium until simmering.
2. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale.
3. Slowly pour half of the hot milk into the egg mixture, whisking constantly to avoid curdling.
4. Return the entire mixture to the pan and whisk over medium heat until it thickens into a velvety cream.
5. Remove from heat and stir in the butter until melted and glossy.
6. Roll out the puff pastry onto a parchment-lined baking sheet. Use a fork to prick the center area, leaving a 1-inch border.
7. Spread the cooled vanilla custard evenly across the center.
8. Arrange the plum slices in a concentric circle, overlapping them slightly to create a floral pattern.
9. Brush the exposed pastry edges with the beaten egg wash.
10. Bake at 400°F (200°C) for 25-30 minutes until the pastry edges are deep golden brown and plums are jammy.
11. While the tart is hot, heat the apricot jam with lemon juice and glaze the fruit surface.