Crust: Mix flour, sugar, and salt. Cut butter into small cubes, and cut into flour mixture till coarsly crumbed and butter pieces no larger than peas. Mix cream, yolk, zest, and juice and immediately drizzle into butter mixture (or cream will curdle). Mix till just shaggy (a little flour will still be dry) and put in fridge for 45 minutes. Roll out on lightly floured surface and place in tart pan, fitting it in and trimming edges.
Filling: Mix together sugar and flour and set aside. Mix together yolk, cream, and scraped vanilla beans. Then add the cream mixture to the sugar mixture and beat together by hand until well incorporated. Pour into prepared shell, plop in berries evenly, and bake on middle rack at 370 for 45-65 minutes (frozen berries will be more to the 65 end). Cover with tin foil 3/4 of the way through to prevent crust sides and tart top from burning.
Cool on a wire rack and glaze with warmed apricot jam.