Step 1

For the crust: In a large bowl, whisk together the flour, sugar, and salt. With a pastry cutter or your fingers, gradually work the butter into the flour until pea-sized pieces form. In a small bowl, stir together the egg yolk and water, then, using a fork, stir into the flour mixture. Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers. Form it into a disc and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.

Step 2

On a lightly floured surface, roll the dough into an 11-inch circle. Transfer the crust to a 9-inch round fluted tart pan with a removable bottom. Press the crust into the pan and trim the edges right at the top of the tart pan sides. (Do not worry ff the crust cracks! Patch it up with the dough pieces that were trimmed from the edges). Prick the bottom of the crust all over with a fork. Place the crust on a dinner plate, then transfer it to the freezer for 30 minutes.

Step 3

During the last 20 minutes of chilling, preheat the oven to 400˚F. Prick the crust all over with a fork. Bake for 12 to 14 minutes, until the crust is golden brown. Transfer to a wire rack and cool to room temperature.

Step 4

For the filling: In the bowl of an electric mixer fitted with a whisk attachment, beat the cream cheese, sour cream, powdered sugar, vanilla bean paste, and salt on medium speed until smooth and creamy, 2 to 3 minutes. With the mixer on medium-low speed, gradually pour in the heavy cream and beat until the mixture is light and fluffy, about 30 seconds. Pour the cream cheese mixture into the crust and spread into an even layer.

Step 5

For the topping: Arrange the blueberries, strawberries, raspberries, kiwi, and mango on top of the filling. Microwave the apple jelly in a small microwavable bowl until melted and smooth, about 30 seconds. Brush the apple jelly over the fruit. Chill the tart until it is cold and the filling is set, at least 2 hours or overnight.