Four Seasons Tart from Lake Como: Crostata di Quattro Stagioni

Name: Four Seasons Tart from Lake Como: Crostata di Quattro Stagioni
Ingredients: 2 ounces (60 grams) Pasta Frolla dough, recipe follows; 9 -inch partially baked tart shell, recipe follows; 1/2 cup raspberry preserves or jam; 1/2 cup apricot preserves or jam; 1 cup Pastry Cream, recipe follows; 30 to 35 preserved amarena cherries; 1 egg, beaten; 1/3 cup apricot glaze, recipe follows; 1/2 cup (100 grams) sugar; 1 3/4 sticks (200 grams) unsalted butter, at cool room temperature and malleable; 1 egg; 1 egg yolk; 1 teaspoon vanilla extract; 1 teaspoon fresh lemon juice or 1/2 teaspoon lemon extract or grated zest of 1 lemon; 2 1/4 cups (300 grams) all-purpose flour; Pinch salt; 13 ounces milk; 1/4 cup plus 1 teaspoon (55 grams) sugar; 1 1/2 fine strips lemon zest; 4 egg yolks; 1/8 teaspoon salt; 1/4 cup (35 grams) unbleached all-purpose flour; 1/2 to 1 tablespoon vanilla extract or 3/4 teaspoon vanilla and 1 1/2 to 2 tablespoons rum; 1 1/2 tablespoons (22.5 grams) unsalted butter; 2/3 cup best-quality apricot jam or preserves; 2 to 4 teaspoons water or fresh lemon juice