Glazed Fruit Tart

Fred Meyer Magazine

Crust:
1/2 cup confectioner's sugar
1 1/2 cups all purpose flour
1 1/2 sticks unsalted butter, softened
1/2 tsp almond extract

Filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
zest of 1 lemon

Topping:
a medley of fruit (raspberries, blueberries, blackberries, sliced strawberries, kiwis, peaches, etc)
2 Tbs fruit preserves (apricot, cherry, strawberry, etc)
1 Tbs water

Preheat oven to 350 degrees
Pulse the crust ingredients together in a food processor until they form a dough ball.  Press the dough out into a 12 inch pie pan and back for 10-12 minutes or until light golden brown.  Allow to cool completely

To make the filling, beat the ingredients together in a mixing bowl until light and fluffy.  Spread into the cooled pie crust and arrange fruit over the top.

To make the glaze, add preserves and water to a small bowl.  Microwave for 30 seconds and mix together.  Allow to cool then brush over fruit.