CRUST:

1/2 c. butter, softened
1/3 c. sugar
1 1/4 c. all purpose flour
2 tbsp. milk
1/2 tsp. almond extract

FILLING:

3 oz. pkg. cream cheese, softened
1/2 c. powdered sugar
1/2 tsp. almond extract
1 c. whipping cream

TOPPING:

1 pt. fresh strawberries, sliced, or raspberries
2-6 tbsp. strawberry or raspberry jelly, melted

Heat oven to 400 degrees. In small mixer bowl beat butter and sugar at medium speed, scraping bowl often, until light and fluffy, 1 to 2 minutes. Add flour, milk and 1/2 teaspoon almond extract. Reduce speed to low; continue beating, scraping bowl often, until mixture leaves sides of bowl and forms a ball. Press dough on bottom and up sides of greased 10" tart pan or 12" pizza pan; prick with fork. Bake for 10 to 15 minutes or until light golden brown. Cool.

In small mixer bowl combine cream cheese, powdered sugar and 1/2 teaspoon almond extract. Beat at medium sped, scraping bowl often, until light and fluffy, 1 to 2 minutes. Gradually add whipping cream; continue beating until mixture is thick and fluffy (2 to 3 minutes). Spread over top of cooled crust. Refrigerate at least 1 hour just before serving. Arrange fruit on filling. Brush or drizzle melted jelly over fruit. Yield: 10 servings.