Fresh Fruit Tart with Vanilla Mascarpone Cream

cold heavy cream

large egg

pure vanilla extract

and 1/3 cups (167g) all-purpose flour

confectioners' sugar

salt

(115g; 1 stick) unsalted butter, cold and cubed

mascarpone, at room temperature1

heavy cream, at room temperature

confectioners' sugar

pure vanilla extract

seeds scraped from 1/2 vanilla bean (or use an extra 1 teaspoon pure vanilla extract)

assorted fresh sliced fruit

optional glaze: 2 Tablespoons orange or apricot preserves mixed with 1 Tablespoon water