Pastry cream: In a medium pot combine the milk and vanilla bean, scraping the
vanilla seeds into the pot. Scald over medium heat. Remove from the heat.
In a medium bowl, mix the sugar and flour. Add the egg yolks and beat until pale
yellow and frothy. Whisking constantly, add 1/3 cup of the hot milk to the egg
mixture, then beat back into the hot milk. Return to medium heat, and whisking
constantly, cook until thick, 3 to 5 minutes. Remove from the heat and strain
through a fine mesh strainer into a clean bowl, and discard the vanilla bean.
Stir in the butter. Cover with plastic wrap, pressing down against the surface
to prevent a skin from forming. Refrigerate until cool, about 2 hours.
In a small saucepan, combine the jam and kirsch and heat until dissolved. Remove
from the heat and let cool slightly.
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in
the butter and shortening until the mixture resembles coarse crumbs. Add 2
tablespoons of ice water and work with your fingers until the water is
incorporated and the dough comes together. Add more water as needed to make a
smooth dough, being careful not to over-mix. Form the dough into a disk, wrap
tightly in plastic wrap, and let rest in the refrigerator for at least 30
minutes.
Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the dough to fit into a 10-inch tart pan
with a removable bottom. Press the dough into the pan and cut until trim with
the edges. Line with parchment pastry and pie weights or dry beans, and bake
until set, 12 to 15 minutes.
Remove the paper and weights and bake until golden brown, 10 to 15 minutes.
Glaze while hot with a mixture of 2 tsp. sugar in 1 tsp. hot water,
Cool on a wire rack until ready to fill.
Spread the pastry cream evenly over the pastry crust. Arrange the fruit in an even, decorative pattern over the cream and brush with the jam glaze. Let sit for 10 minutes before serving.