Pichet Ong's Fruit Tarts

1. In a food processor, combine flour, sugar, salt and butter and pulse until mixture resembles coarse sand. Whisk together egg yolks and milk and, in 2 additions, add to mixture in bowl, pulsing between additions. Continue to process until dough forms a ball. Divide in half, wrap in plastic wrap and refrigerate for 4 hours. 2. Preheat oven to 350. On a floured surface, roll out each ball of dough into a thin, 9"x12" rectangle. Cut those into 10 equal rectangle pieces. Top 5 pieces with 2 Tbsp. each apricot preserves. Repeat on 5 other pieces using strawberry preserves. Cover each tart with remaining rectangles of dough. Press edges with a fork to seal. 3. Place tarts on parchment-lined baking sheets. Brush tops with egg wash, then cut a 2-inch slit in the top of each. Bake for 25 minutes. When cool, sprinkle with confectioners' sugar.