CRUST:

1 1/2 c. flour
1/2 c. butter, softened
1/2 c. sugar
1 egg yolk
1 tsp. vanilla extract
3/4 c. sliced, toasted almonds

FILLING:

1 (8 oz.) cream cheese
2 tbsp. sugar
1/2 tsp. almond extract
1 tsp. vanilla
1/4 c. apricot jam
1 tbsp. water
Fresh fruit of choice to cover tart (strawberries, kiwi, grapes, bananas)

CRUST: Cream butter and sugar. Beat in yolk, vanilla and almond extracts. Mix in flour and almonds. Press into an 11 inch tart pan. Prick shell. Bake at 375°F until golden, about 10 minutes; cool.

FILLING: Beat cream cheese and sugar. Add extracts and beat. Spread into tart shell. Chill until firm. Slice fresh fruit and arrange on top. Whisk jam and water over medium heat. Boil 30 seconds. Cool slightly. Brush over fruit.