Rhubarb-strawberry custard tart A recipe from <a href="https://www.wefacecook.com/international/cuisine/Denmark">Denmark</a>

Ingredients

• 12 tablespoons unsalted butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 large egg at room temperature
• 1/2 teaspoon vanilla
• 1 3/4 cups unbleached flour
• pinch of salt
• 2 cups fresh strawberries, hulled and sliced
• 1/2 pound rhubarb, cut into 1/4-inch pieces, about 2 cups
• 2/3 cup heavy cream
• 1/3 cup firmly packed light brown sugar
• 2 large eggs
• 1/2 cup apricot preserves