1 (11 inch) tart pan with removeable bottom

CRUST:

1 1/2 c. all purpose flour
1/4 tsp. salt
1/2 c. butter
1 egg yolk, beaten
2 tbsp. milk

Combine flour and salt in mixing bowl. With pastry blender, cut in the butter to form pea sized pieces. Combine egg yolk and milk. Mix into flour mixture. Stir to form a ball. (Add more milk of necessary). Roll out dough to fit tart pan. Fit into pan, trim off excess. Line with waxed paper. Fill with rice. Bake at 425 degrees for 10 minutes, remove paper and rice and bake for 5 to 8 minutes longer. Cool.

GLAZE:

1/2 c. peach or apricot preserves
2 tsp. water
1/4 tsp. almond extract

Heat ingredients until smooth.

FILLING:

1 tsp. glaze
1 pkg. cream cheese, softened (8 oz.)
1 1/2 c. fresh strawberries, washed and hulled
3 or 4 ripe peaches

Stir 1 tablespoon of glaze into the softened cream cheese. Spread evenly into baked shell. Arrange fruits over filling. Spoon on glaze to cover fruit. Chill one hour.

Tip: Make tart the same day as it does not keep well.