SUMMER FRUIT TART

This is an infinitely adaptable tart made with a cookie-like crust, a layer of sweetened cream cheese, and any soft summer fruit. Be sure to use fruit that is unblemished, and just at its peak of ripeness, but not overly soft.

pastry:

2 cups white flour
1/4 cup sugar
1/4 tsp.salt
3/4 cups butter (1 1/2 sticks)
1/4 tsp. almond extract (or 1/2 tsp. vanilla)
grated rind of one lemon
1 egg

filling:

12 oz. cream cheese
1 cup powdered sugar
grated zest of 1 lemon
1 tsp. fresh lemon juice
5-6 cups fresh mixed berries, or other summer fruit

more powdered sugar for garnish if desired
1/3 cup apple or currant jelly for glaze

Combine the flour, sugar and salt in a food processor. Cut the cold butter into slices and add it to the flour mixture. Process briefly, until the mixture resembles cornmeal. Add the almond extract, grated lemon zest and the egg, and pulse a few seconds at a time until the dough holds together.

Remove the dough from the food processor, form it into a ball, wrap it and chill it in the refrigerator for at least half an hour.

Roll the dough out on a floured board into a circle about 15 inches across. Fit it into a 12-inch tart pan, trim the edge until it overhangs the rim of the pan by about 3/4", and then press the overhanging part into a high, fluted rim. Chill the prepared crust for 15-20 minutes.

Line the chilled crust with foil and fill with dried beans (the ones you use only for this purpose). Bake at 325 for about 25 minutes, then remove the beans and the foil and bake about another 15 minutes, or until pale golden brown. Let the crust cool.

While the crust is chilling or baking, briefly process the cream cheese with the lemon zest, powdered sugar, and lemon juice. Chill it until ready to use. When the crust is baked and cooled, spread the sweetened cream cheese in an even layer across the bottom.

Now arrange the clean, prepared fruit over the cream cheese. If you are using berries, you can pile them in any which way, or arrange them artfully. Nectarines or peaches can be sliced and fanned out in concentric circles. Apricots can be cut in quarters and layed in a starburst pattern, skin side up. Enjoy yourself.

If you are using berries, you may want to dust them lightly with some powdered sugar. With sliced peaches or nectarines, it's a good idea to melt a little jelly in a small pot and brush it gently over the arranged fruit; this will keep the fruit from oxidizing and turning dark, as well as add an enticing sparkle to it.