2 kiwi fruit peeled cut into 1/4-inch-thick rounds
1 large mangos diced pitted ripe peeled halved
3 small red-fleshed papayas peeled halved seeded cut lengthwise into 1/4-inch-thick slices
0.1 teaspoon salt
0.5 cup cream sour
0.7 cup sugar
10 tablespoons butter unsalted chilled cut into 1/2-inch pieces ()
0.3 teaspoon vanilla extract
Equipment
bowl
frying pan
sauce pan
oven
whisk
hand mixer
tart form
Directions
Combine flour, sugar and salt in processor.
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
Whisk 2 tablespoons ice water and egg yolk in small bowl.
Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
Preheat oven to 375°F.
Roll out dough on lightly floured surface to 13- to 14-inch round.
Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes.
Transfer crust to rack.
Spread jelly over bottom of crust and cool. Reduce oven temperature to 350°F.
Using electric mixer, beat cream cheese in large bowl until smooth.
Add sugar and beat until light and fluffy. Beat in egg, then vanilla.
Add sour cream and beat just to blend.
Pour filling into tart crust.
Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes.
Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
Melt jelly in heavy small saucepan over low heat.
Brush over top of cheesecake. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center.
Sprinkle mango around edge. Spoon pulp of passion fruits into center of tart, if desired.
