1 c. blanched almonds
1 1/2 c. flour
1/2 c. light brown sugar
6 tbsp. cold unsalted butter, cut in bits

Grind almonds, blend with flour, sugar and butter plus 1-2 tablespoons cold water if necessary for mixture to form a dough. Press evenly into an 11 inch tart pan with removable fluted rim. Bake in preheated 375 degree oven for 10 minutes.

FILLING:

2 c. non-fat yogurt
3 lg. egg yolks, lightly beaten
1/2 c. sugar
1/4 c. (scant) flour
2 tsp. vanilla

Whisk together yogurt, egg yolks, sugar, flour and vanilla until smooth. Pour into shell, bake at 350 degrees for 30 minutes or until filling is set. Cool on a rack.

GARNISH:

1 pt. strawberries, hulled & sliced lengthwise
2 kiwis, peeled & sliced

Decorate tart top with kiwi and strawberries. Chill. Glaze with melted jelly and liqueur (melted over low heat). Brush glaze on with a pastry brush.