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1
Combine flour, sugar and salt in processor.
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2
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
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3
Whisk 2 tablespoons ice water and egg yolk in small bowl.
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4
Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and refrigerate 1 hour.
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7
Preheat oven to 375F.
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8
Roll out dough on lightly floured surface to 13- to 14-inch round.
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9
Transfer dough to 11-inch-diameter tart pan with removable bottom.
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10
Press in overhang, forming double-thick sides.
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11
Pierce crust all over with fork.
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12
Freeze crust 30 minutes.
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13
Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes.
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14
Transfer crust to rack.
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15
Spread jelly over bottom of crust and cool.
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16
Reduce oven temperature to 350F.
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17
Using electric mixer, beat cream cheese in large bowl until smooth.
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18
Add sugar and beat until light and fluffy.
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19
Beat in egg, then vanilla.
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20
Add sour cream and beat just to blend.
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21
Pour filling into tart crust.
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22
Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes.
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23
Transfer to rack and cool completely.
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24
Refrigerate until cold, at least 4 hours.
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25
(Can be prepared 1 day ahead.
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26
Cover and keep refrigerated.)
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27
Melt jelly in heavy small saucepan over low heat.
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28
Brush over top of cheesecake.
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29
Overlap papaya slices atop tart in circle.
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30
Arrange kiwis in overlapping slices in center.
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31
Sprinkle mango around edge.
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32
Spoon pulp of passion fruits into center of tart, if desired.
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33
Serve immediately or refrigerate up to 3 hours.
