Preheat the oven to 375F. Roll the tart dough out and press into an 11" tart pan.

Poke holes in the dough with a fork, cover with foil and pie weights, and bake the tart crust until golden and crisp (about 30 minutes). Let cool completely.

For the filling, cook the half-and-half, 6 tbsp sugar and salt in a large saucepan over medium-high heat until the sugar has completely dissolved and simmering(about 3 minutes).

In a bowl, combine the egg yolks and 2 tbsp sugar and whisk until creamy (about 30 seconds).

Next, add the cornstarch to the egg mixture and whisk until thickened (about 30 seconds).

Slowly add the simmering liquid to the egg mixture, whisking constantly.

Pour the mixture back into the saucepan over medium heat and whisk until it begins to bubble and thickens (about 1 minute).

Remove the pan from heat and whisk in the butter and vanilla until melted.

Place in a large bowl, place plastic wrap directly on the custard and place in the refrigerator until completely cooled (at least 3 hours-up to 2 days).

For the tart, pour the pastry creme into the cooled tart crust and spread evenly.

Arrange the fruit across the top of the pasty creme before serving.