Crust (makes 2 shells)
1 cup all purpose flour
3 tablespoon sugar
1 teaspoon sugar
2/3 cups butter
1 egg, lightly beaten
1 teaspoon vanilla
2 tablespoon warm apricot preserves
Filling (1 tart)
1 large mango
2 cups blackberries
3 tablespoon cornstarch
5 tablespoon sugar divided
1 teaspoon lemon juice
1/4 teaspoon cinnamon
Glaze
1/4 cup apricot preserves
1 tablespoon water
Make pastry by placing flour, sugar and salt into food processor. Pulse 3-4 times. Cut butter into small cubes, place around flour mixture and process 6-8 seconds. Add egg and vanilla and pulse until dough clumps.
Transfer to lightly floured board. Knead lightly 3 times and wrap dough in plastic and refrigerate 20 minutes. Generously flour 9-inch tart pan with removable bottom. Roll out dough between plastic to inch and press into tart pan. Line with aluminum foil and filled with pastry weights. Bake in preheat 375-degree oven 12 minutes. Remove foil and weight and bake 5 more minutes. Place on rack and brush with apricot jam. Peel and thinly slice mango. Combine cornstarch and 3T sugar in large bowl. Add blackberries and gently mix, Stir in mango and lemon juice and transfer to cooled tart shell.
Combine remaining 2 tablespoon sugar with cinnamon and sprinkle on top of fruit. Bake 40 minutes until fruit bubbles and tart is golden. Cool and brush with glaze.