For the Pâte Sucrée:

•1 1/4 cups all-purpose flour

•1/4 cup granulated sugar

•1/4 teaspoon salt

•1/2 cup cold unsalted butter, cubed

•1 large egg yolk

•2-3 tablespoons cold water

For the Filling:

•2 pounds fresh rhubarb, cut into 4-inch lengths

•1/2 cup granulated sugar

•2 tablespoons cornstarch

•1 teaspoon vanilla extract

•1/4 teaspoon salt

For Finishing:

•2 tablespoons apricot jam or honey

•1 tablespoon water

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Make the crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse, then add water 1 tablespoon at a time until dough just comes together.
Chill dough: Form dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.
Roll and blind bake: Roll dough on floured surface to fit a 9-inch tart pan. Press into pan, trim edges, and prick bottom with fork. Line with parchment and pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden.
Prepare rhubarb: While crust bakes, toss rhubarb pieces with sugar, cornstarch, vanilla, and salt. Let sit 15 minutes.
Pre-cook rhubarb: Heat a large skillet over medium heat. Add rhubarb mixture and cook for 5-7 minutes, stirring gently, until rhubarb just begins to soften but still holds its shape.
Assemble tart: Arrange pre-cooked rhubarb in overlapping rows in the baked tart shell, creating an attractive pattern.
Final bake: Bake for 20-25 minutes until rhubarb is tender and lightly caramelized.
Glaze: Heat apricot jam with water until smooth. Brush over warm tart for a glossy finish.

Cool and serve: Cool completely before removing from pan. Serve at room temperature.