ALMOND CRUST: 1 1/2 c. all purpose flour
1 c. sliced almonds, finely ground.
Do not use blanched almonds.
1/2 c. (1 stick) unsalted butter, room temperature
1/4 c. sugar
1 egg, beaten to blend
1 tsp. vanilla CREAM CHEESE FILLING: 2 eggs, separated
1/2 c. sugar
16 oz. cream cheese, room temperature
1 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1/2 tsp. vanilla
Pinch of cream of tartar
3 kiwis, peeled and sliced
1 pt. strawberries
Rose Wine Glaze FOR CRUST: Mix all ingredients. Press dough evenly into 11 inch tart pan. Trim and finish edges. Pierce all over with fork. Refrigerate 30 minutes. Preheat oven to 375 degrees. Line crust with parchment or foil and fill with pie weights or dried beans. Bake until dough is set, about 20 minutes. Remove weights and paper. Pierce crust again. Bake until golden brown, about 10 minutes. Cool 5 minutes. Reduce oven temperature to 350 degrees. FOR FILLING: Using electric mixer, beat yolks and sugar until pale. Add cream cheese, lemon juice, lemon peel and vanilla. Beat until smooth. Beat whites and cream of tartar in another bowl until stiff, but not dry. Fold 1/4 of whites into cheese mixture to lighten; fold in remaining whites. Spoon into crust. Bake until filling is firm to touch, about 20 minutes. Cool completely on rack. Refrigerate at least 1 hour. (Can be prepared 1 day ahead at this point). Overlap kiwi slices in center of tart. Place 1 strawberry on top. Thinly slice remaining berries. Arrange in overlapping rows around kiwis to edge of tart. Spoon glaze over fruit. Refrigerate at least 15 minutes. Let stand at room temperature 20 minutes before serving. ROSE WINE GLAZE: Makes about 3/4 cup. 3/4 c. apple jelly
1 tbsp. rose wine
1 tsp. sugar Heat all ingredients in heavy small sauce pan over low heat, swirling pan occasionally, until jelly melts and sugar dissolves. Increase heat and boil until syrupy, about 6 minutes. Drizzle over fruit on tart. This can be prepared 2 hours ahead before serving. | 
