Fruit & Cream Tart

I found this recipe on Annie's Eats. 

It has a shortbread-like crust, a whipped cream cheese middle, and a fresh fruit top.

It's kind of like a fancy fruit pizza.

 

 Fruit and Cream Tart
adapted from Annie's Eats

For the crust:
1 large egg yolk
1 T heavy cream
½ t vanilla extract
½ t almond extract 
1 ¼ c  flour
2/3 c powdered sugar
¼ t salt
8 T cold unsalted butter

For the filling:
8 oz cream cheese, softened
½ c powdered sugar
½ t vanilla
2 T milk or cream

For topping:
fresh fruit
1/4 c jelly
1 T water

-Crust-
In a large bowl, combine dry ingredients. 
Cut butter into small pieces and cut into flour with a pastry cutter until coarse crumbs form.
Mix yolk, cream, and extracts in a small bowl and add to crumb mixture mixing just until the dough comes together and forms a ball.
Flatten into a disc, wrap in saran wrap, and place in fridge until chilled.
Once dough is cold but malleable, roll it into a 13" circle on a lightly floured counter.
Transfer to tart pan and freeze for 30 min.

Preheat oven to 375°.

Set the cold tart pan onto a baking sheet. Line with foil and fill with beans or pie weights.

Bake for 30 minutes covered on the middle rack, then 5-8 minutes uncovered until golden brown.

-Filling-

In a mixer bowl beat softened cream cheese, milk, sugar, and vanilla until smooth.

Spread on cooled crust.

Top with fruit.

Brush fruit with glaze made from heated jelly and water.

Chill until ready to serve.