Mango and Pitahaya Fruit Tart | RICARDO

Ingredients

• 1 1/4 cups (310 ml) unbleached all-purpose flour
• 3 tablespoons (45 ml) sugar
• A pinch of salt
• 1/2 cup (125 ml) cold unsalted butter, diced
• 1 egg
• 1 tablespoon (15 ml) ice water, approximately
• 1 vanilla bean
• 1 1/2 cups (375 ml) milk
• 1/2 cup (125 ml) sugar
• 1/4 cup (60 ml) unbleached all-purpose flour
• 1 ripe mango
• 1 pitahaya
• 1/4 cup (60 ml) apricot jelly, melted