TART SHELL:

1 1/4 c. + 1 tbsp. flour
2 tbsp. sugar
1/2 c. cold unsalted butter, cut into sm. pieces
1/4 tbsp. vanilla
2 tbsp. apple or raspberry jelly

FILLING:

1/2 c. sour cream
1 1/2 tbsp. confectioners' sugar
1/4 tsp. vanilla

FRESH FRUITS:

Any combination: Blueberries Raspberries Peaches

TART SHELL: Mix flour and sugar in small bowl. Cut in butter with pastry blender until looks like coarse crumbs. Stir in water and vanilla until evenly distributed, gather into flattened ball and press evenly over bottom and sides of 9" or 10" tart pan with removable bottom, extending pastry 1/2" above sides. Prick all over with fork. Chill 1 hour. Bake in preheated 375 degree oven, on lowest rack for 25 to 30 minutes. Cool in pan.

TO ASSEMBLE: Remove rim of tart pan and place on serving plate. Mix sour cream, confectioners' sugar and vanilla in small bowl, until blended. Spread over bottom of tart shell. Arrange choice of fruit over sour cream mixture, slicing or cutting fruit if necessary and overlapping slices. Melt jelly and brush over fruit. Refrigerate 30 minutes to set glaze.