2 pounds red plums (preferably Santa Rosa), quartered
1⅓ cups (about) sugar, divided
2 cinnamon sticks
1 vanilla bean, split lengthwise
Combine plums, 1 cup sugar, and cinnamon sticks in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until plums are very tender and compote thickens, stirring often and adding ⅓ cup sugar if desired, about 45 minutes. Remove from heat. Cool completely. Transfer compote to bowl, discarding plum pits, vanilla bean, and cinnamon sticks.
DO AHEAD: Can be made 2 days ahead. Cover and chill.
Mango, papaya, kiwi, and passion fruit top this cheesecake-filled tart. Guava jelly, which is found at many supermarkets and at specialty foods stores and Latin markets, adds a lovely glaze and tropical perfume to the fruit. Passion fruit may not be available at your market year-round, but the tart is still wonderful without it. 8 to 10 servings
Crust
1½ cups unbleached all purpose flour
2 tablespoons sugar
⅛ teaspoon salt
10 tablespoons (1¼ sticks) chilled unsalted butter, cut into ½-inch cubes
2 tablespoons (or more) ice water
1 large egg yolk
¼ cup guava jelly or crab apple jelly
Filling
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
⅔ cup sugar
1 large egg
¼ teaspoon vanilla extract
½ cup sour cream
Topping
¼ cup guava jelly or crab apple jelly
3 small red-fleshed papayas or regular papayas, halved, peeled, seeded, cut lengthwise into ¼-inch-thick slices
2 kiwis, peeled, cut into ¼-inch-thick rounds
1 large ripe mango, peeled, pitted, diced
2 passion fruits, halved (optional)
CRUST: Combine flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl; add to processor and blend just until soft moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
Roll out dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Press in dough overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes.
Preheat oven to 375°F. Bake crust until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer tart pan with crust to rack. Spread jelly over bottom of crust and cool completely. Reduce oven temperature to 350°F.
FILLING: 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 tart to rack and cool completely in pan. Chill tart until cold, at least 4 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
TOPPING: Melt jelly in heavy small saucepan over low heat. Brush over top of tart. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle diced mango around edge. Spoon pulp of passion fruits into center of tart, if desired.
DO AHEAD: Can be made 3 hours ahead. Cover and chill. Serve chilled.
Passion fruit has an exotic citrus flavor that makes for a luscious curd. While fresh passion fruit is abundant in New Zealand and Australia, it is still considered a specialty fruit in many parts of the States. This curd uses frozen passion fruit juice concentrate from the freezer aisle, which is always convenient. Before setting the meringue atop the passion fruit curd, don’t forget to give it a light coating of melted white chocolate. Not only does the chocolate balance the tart flavor of the curd, it also forms a protective barrier over the meringue, preventing it from becoming soggy. 10 to 12 servings
Crust
⅓ cup sugar
5 tablespoons unsalted butter, room temperature
¼ teaspoon salt
3 teaspoons (or more) heavy whipping cream
1 large egg yolk
1 cup unbleached all purpose flour
Passion Fruit Curd
1 cup frozen passion fruit juice concentrate, thawed
8 large egg yolks
2 large eggs
⅓ cup sugar
½ cup (1 stick) unsalted butter, diced
Meringue
3 large egg whites, room temperature
⅔ cup sugar
1½ ounces high-quality white chocolate (such as Lindt or Perugina), choppedWhite chocolate curls
CRUST: Using electric mixer, beat sugar, butter, and salt in medium bowl until blended. Beat in 3 teaspoons cream and egg yolk. Add flour and beat until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
PASSION FRUIT CURD: Whisk passion fruit juice concentrate, egg yolks, eggs, and sugar in heavy large saucepan. Add butter and whisk over medium-low heat until butter melts. Stir until filling thickens and leaves path on back of spoon when finger is drawn across, about 11 minutes (do not boil). Transfer to medium bowl. Press plastic wrap directly onto surface of curd. Chill until firm, at least 6 hours.
DO AHEAD: Can be made 1 day ahead. Keep chilled.
MERINGUE: Preheat oven to 275°F. Using plate or cake pan as aid, draw 9-inch-diameter circle on sheet of parchment paper. Turn parchment over and place on baking sheet (circle will show through). Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff and shiny. Spoon meringue into pastry bag fitted with ⅜-inch plain round tip. Starting in center, pipe tight spiral of meringue to fill circle. Bake meringue until pale golden and puffed but still slightly soft to touch, about 45 minutes. Cool on baking sheet.
Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to ¼ inch; fold in and press, forming double-thick sides. Pierce crust all over with fork. Chill 30 minutes.
Preheat oven to 350°F. Bake crust 5 minutes. Press up sides of crust with back of fork. Continue to bake crust until golden, pressing occasionally with back of fork to keep shape, about 15 to 20 minutes longer. Cool completely.