a berry special tart !

i adore fruit tarts ! especially this one because it was created by yours truly and it just so happens to be the best fruit tart i ever had! whenever i'm down town winter park i like to stop in this little bakery and look at all of the pretty pastries in the window. well after realizing i was spending a fortune on these tiny little pastries that never really tasted as good as they looked i decided to go home and try making it myself. and i'm so happy i did :) 

you can use any of your favorite fruits, i always use whats in season at the time.
5 kiwi 
2 peaches
4 plums 
1 cup of strawberries 

topping:
1 cup of apricot jam (melted)

for the filling:
1 8oz package of cream cheese softened
1 teaspoon of vanilla 
1 1/2 cup powdered sugar 
2 tablespoons of heavy cream

****  i have also used sugar cookie dough as a crust (the one that comes in the tube) and pressed it into my tart pan and that works fine too if your short on time.

crust:
1/2 cup butter, room temperature
2/3 cup confectioners’ sugar
1 large egg
1 1/2 tsp vanilla extract
1/4 cup almond flour/meal (ground almonds)
1/4 tsp salt
2 1/2 cups cake flour

first: make the crust

In a large bowl, beat the butter and confectioners’ sugar together. Beat in the egg, vanilla extract, almond meal and salt.
Sift cake flour into a medium bowl.
With the mixer on low speed, gradually blend the cake flour into the rest of the ingredients until everything is well-combined.
Gather dough into a ball with a large spatula or bowl scraper and place in a gallon-sized ziplock back (or between two sheets of parchment paper) and press firmly into a thin, flat disc.
Chill in the freezer for 30 min or refrigerate for 2-3 hours.

Once dough has chilled, take it out of the bag and place on a lightly floured surface. Roll out dough to 1/8-inch thick, then cut to fit the size of your tart pan (will make enough for a 10-inch tart or multiple smaller tarts).
Press dough firmly into the pan, stretching it as little as possible, making sure to get it into the corners of the pan. This dough can be patched with scraps if it tears. Cut off excess dough.
Chill tart pan for 30 minutes in the refrigerator before baking.

bake at 350 until golden brown.

then the filling:

1. In a large bowl, beat the cream cheese and heavy cream with an electric mixer until fluffy and smooth.
2. With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy.
3. Beat in the vanilla extract.
4. Last:
5. slice the fruit and arrange them on top of your tart in any way that looks pretty. 
6. melt the jam in a small sauce pan, once it becomes thin take off heat and let it cool. once it is room temperature brush the jam over the fruits and wait for that beautiful shine !