Choose one of two shell recipes:

ALMOND COOKIE SHELL:

6 tbsp. butter
3 tbsp. sugar
1/4 c. flour
1 1/2 c. sliced almonds
1/2 tsp. almond extract

Cream together butter and sugar. Add flour, almonds, and almond extract. Lightly press into bottom of 9 inch pie or tart pan. Bake on cookie sheet in 425 degree oven 8-10 minutes or until golden. Chill.

LEMON COOKIE SHELL:

6 tbsp. butter
1/4 c. powdered sugar
1 c. flour
2 tbsp. corn meal
2 tbsp. lemon juice

Cream together butter and powdered sugar. Add flour, corn meal, and lemon juice. Mix to form dough. Lightly press dough into bottom of 9 inch pie or tart pan. Bake on cookie sheet in 425 degree oven for 9-11 minutes or until golden. Chill.

FILLING:

1 (3 oz.) pkg. cream cheese, room temperature
3 tbsp. sugar
2 tbsp. milk
2 c. fresh fruit

Beat cream cheese with sugar and milk until smooth. Spread on baked, cooled shell. Top with fresh fruit; arrange neatly on top of filling. Combinations of berries, seedless grapes, sliced peaches or nectarines, plums or kiwi fruit make a nice tart.

FRUIT GLAZE:

1/2 c. fruit juice (pineapple, peach, etc.)
1/4 c. sugar
2 tbsp. cornstarch

Combine in saucepan, stirring until smooth. Cook, stirring constantly, until mixture thickens and boils. Remove from heat; cool until lukewarm. Spoon over fresh fruit. Makes about 1/2 cup of glaze. Chill.