Instructions

for the tart crust

Whisk egg yolk, cream, and vanilla together in bowl. Grind Sucanat in spice grinder until fine and powdery, about 1 minute. Process flour, ground Sucanat, and salt in food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With processor running, add egg yolk mixture and process until dough just comes together, about 12 seconds.
Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 11-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough. Wrap dough-lined pan loosely in plastic, place on large plate, and freeze until dough is chilled and firm, about 30 minutes. (Dough-lined tart pan can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month.)
Adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Carefully remove weights and foil and continue to bake until deep golden brown, 5 to 10 minutes longer. Let crust cool completely, about 1 hour.

for the filling

Sprinkle gelatin over water in bowl and let sit until softened, about 5 minutes. Microwave mixture until bubbling around edges and gelatin dissolves, 10 to 15 seconds.
Using stand mixer fitted with whisk attachment, whip cream, honey, vanilla, and gelatin mixture on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 1 to 3 minutes. Gently fold in mascarpone. Spread mixture evenly into cooled tart crust.
Arrange blueberries around edge of tart. Arrange strawberries, cut side down, inside blueberries. Shingle kiwi slices, slightly overlapping them, in floral pattern inside strawberries.
Microwave jelly until fluid, about 10 seconds. Using pastry brush, dab melted jelly over fruit. Chill assembled tart in refrigerator for at least 1 hour or up to 4 hours. To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.