Preheat the oven to 375 degrees F. place the pecans in a food processor bowl and pulse until well ground. Add flour, sugar and salt and continue to pulse to incorporate well. At this point, add an egg and butter, pulse again until the mixture is a coarse and crumbly mix.Turn the mixture out into a 9” removable bottom tart pan and use a measuring cup to press the crumbly crust into the bottom and up the side as evenly as possible. It is better to have enough thickness to give it a body to hold together and form a ¼ inch border around when removed.For the pastry cream:Whisk milk and vanilla in a saucepan and bring it to simmer over medium heat stirring to make sure it does not stick. Meanwhile, in a medium bowl, beat egg yolks, sugar, and cornstarch into a smooth paste. When the milk is bubbly and simmering, start pouring in a thin stream into the egg mixture while stirring vigorously to prevent clumping until all the milk is used up. When it is tempered enough, transfer it back to the saucepan. Return to medium heat to bring it to a simmer while carefully stirring it to make sure it does not stick to the bottom. Continue for just over 2 minutes to a thick creamy consistence. Transfer to bowl, cover surface with a plastic wrap to cool before refrigerating for use later use.For the glaze:Combine jam and water in a small saucepan. Set over medium heat and stir to break up the lumps until smooth. Let it cook for couple of minutes and then set it aside.To assemble the Tart:Pour the pastry cream into the cooled tart and smooth it out. Arrange the prepared mango slices in a pattern of you desire working from the outside circumference in. Heat the glaze and stir before brushing on the tart. Once thoroughly glazed, put in the refrigerator to chill before serving.
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