Preheat over to 350 deg F. Grease non-stick, 12" quiche pan.
Mix flour, salt, and sugar. Add cold butter cut into cubes and use a pastry blender to mix until small crumbs form. Add cold water, mix and gather dough carefully into a course, sticky ball.
Press dough onto bottom of the pan and 1" up the side. Freeze for 30 min.
Bake crust for 45 min, until golden brown all over.
Let crust cool completely until filling with custard. Cover with plastic wrap and store cold if not used immediately.
In a saucepan, heat milk, creme fraiche, vanilla bean powder, sugar, and salt until simmering.
Beat egg yolks with the cornstarch until smooth, for about 30 sec.
Whisk the simmering milk mixture into the yolk mixture and return mixture to the saucepan. Keep stirring for about 1 min, until the custard thickens. Turn off the heat.
Whisk in the cold butter. Transfer custard to a container with a tight fitting lid, or to a bowl and put saran wrap directly on the surface. Refrigerate until assembly, at least for 1 hour.
For assembly and glaze: fill crust with custard and arrange berries and fruit from the outside in, or spread berries randomly on top of the custard. For glaze, heat apricot jam to a boil and use pastry brush to apply onto berries and fruit.
Serve immediately! Can be made a few hours in advance but not more, or the crust will get soggy.