Directions

1. Preheat oven to 350°F. Butter inside of fluted 9-inch tart pan with removable bottom.

2. Whisk together flour and salt in medium mixing bowl; set aside. Beat butter in large mixing bowl with electric mixer until smooth. Add granulated sugar, and beat until light and fluffy. Slowly add egg until incorporated, and mix on low speed until combined. Add flour mixture, and continue mixing just until dough forms.

3. Gather dough into large round with your hands, and transfer to piece of plastic wrap. Wrap dough, and flatten into large disc. Refrigerate at least 1 hour.

4. Once pastry dough has chilled, lightly flour work surface and roll out dough to 12-inch round. Gently lay pastry over pan, and evenly press into bottom and sides. Roll rolling pin over top to remove excess pastry.

5. Prick bottom of dough a few times, and place pastry weights inside tart shell. Transfer to oven and bake until shell is lightly golden brown, about 10 to 12 minutes. Remove from oven and let cool completely.

6. Place star fruit in large bowl and sliced kiwi in separate bowl. Pour boiling water over both. Let sit for 10 to 15 minutes, until fruit is rehydrated. Drain and set aside.

7. Beat together cream cheese, powdered sugar and vanilla bean seeds until smooth. When tart shell is fully cooled, spread cream cheese mixture inside shell in even layer. Arrange star fruit and kiwi slices on top of filling in pleasing pattern.

8. Place apricot jam and mango in small saucepan over low heat, stirring until jam is melted and smooth. Let cool slightly, then brush over fruit using pastry brush. Refrigerate tart until about 15 minutes before serving. Slice into wedges, and serve.