Apricot-And-Basil Shortbread Tart

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1 cup whole milk

5 tablespoons granulated sugar

1/4 cup packed basil leaves with stems

2 large egg yolks

2 1/2 tablespoons cornstarch

2 tablespoons unsalted butter

1 large hard-boiled egg yolk

1 stick plus 6 tablespoons unsalted butter

1/2 cup confectioners' sugar

1 1/2 cups all-purpose flour

1/4 cup potato starch

1 1/4 teaspoons kosher salt

6 apricots (1 1/4 pounds), halved

3 tablespoons granulated sugar

1/3 cup apricot jam, melted

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