Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup powdered sugar
  • 0.25 tsp salt
  • 9 tbsp cold unsalted butter, cubed
  • 1 large egg
  • 1 tbsp cold heavy cream
  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 3 tbsp cornstarch
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 2 tbsp reduced watermelon juice
  • 3 cups seedless watermelon, scooped into balls
  • 0.25 cup apricot preserves
  • 1 tbsp water
  • 1 tsp lemon juice

Instructions:

  1. Whisk all-purpose flour, powdered sugar, and salt in a bowl.
  2. Cut cold unsalted butter into the flour mixture using a pastry cutter or fork until coarse crumbs form.
  3. Stir in the egg and heavy cream until a dough forms; avoid overmixing.
  4. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
  5. Roll dough into a 9-inch tart pan, line with parchment and baking weights, and blind bake at 350°F (175°C) for 15 minutes. Remove weights and bake for an additional 10 minutes until golden. Cool completely.
  6. In a saucepan, whisk together whole milk, granulated sugar, and cornstarch. Heat and stir until the mixture thickens.
  7. Temper the egg yolks by slowly adding a small amount of the hot milk mixture, then stir the yolks back into the saucepan. Simmer until thick.
  8. Remove from heat and stir in vanilla extract and reduced watermelon juice. Chill the pastry cream.
  9. Spread the chilled pastry cream evenly into the cooled tart shell.
  10. Arrange watermelon balls or cubes on top of the cream filling.
  11. Heat apricot preserves, water, and lemon juice in a small pot until melted and smooth.
  12. Brush the warm glaze over the watermelon topping to seal and shine.
  13. Refrigerate the completed tart for 4 hours before slicing and serving.