To make the tart shell*:

1. Preheat the oven to 350°F [180°C].
2. Place the graham crackers or digestive biscuits in a food processor and process until they’re the texture of dry sand. Add the butter, honey, sugar, and salt and blend until it’s the texture of wet sand. Dump the mixture into a 10 in [25 cm] tart pan. Use your fingers and the back of a measuring cup to tightly pack the mixture into an even layer across the bottom and sides. Start by packing the bottom with the cup, and then use your fingers to pack the sides tightly (one hand on top and one hand on the side to create even pressure).
3. Bake the shell for about 12 minutes. It’s done once it begins to brown a bit more and smells nutty.

To make the custard:

1. Combine the milk, sugar, flavorings, and salt in a small saucepan.
2. Place over medium heat and let it come almost up to a simmer. While the milk heats, whisk together the eggs and cornstarch in a medium mixing bowl until completely lump-free. Once the milk mixture is barely simmering, slowly dribble about half of it into the egg mixture while whisking constantly. Add the egg mixture to the remaining milk mixture in the saucepan and immediately whisk together. Bring to a simmer, whisking constantly. Once bubbles break the surface and it thickens significantly, remove from heat.

To fill the fruit tart:

1. Immediately pour the filling into the tart shell and smooth out the surface. Wait about 2 minutes for the surface to cool slightly, and then top with produce (push down slightly so they sink in a little).
2. Microwave the apricot jam for 30 to 60 seconds (just until runny) and brush over the surface of the fruit. Chill the tart for at least 1 hour.
3. If your pan has a removable bottom, remove the collar just before serving (if not, simply serve out of the pan). Leftovers will keep in the refrigerator for a day or two, but the tart is best served a few hours after it is assembled.