1/2 c. softened butter
1/2 c. plus 2 tbsp. sugar, divided
1 egg yolk
2 tsp. vanilla extract, divided
1/2 tsp. almond extract
1 1/2 c. flour
3/4 c. Blue Diamond sliced natural almonds, toasted and divided
8 oz. softened cream cheese
2 tbsp. amaretto liqueur or 1/2 tsp. almond extract
Fresh fruit to cover tart
1/4 c. apricot jam
1 tbsp. water

Cream butter and 1/2 cup sugar. Beat in yolk, 1 teaspoon vanilla and almond extracts. Mix in flour and 1/2 cup almonds to form dough. Press into 11-inch tart pan. Prick shell. Bake at 375 degrees until golden, about 10 minutes. Cool and reserve.

Beat cream cheese and remaining 2 tablespoons sugar until smooth. Beat in amaretto and remaining 1 teaspoon vanilla. Spread in tart shell. Chill until firm.

Top filling with fruit. Whisk jam and water over medium heat until melted; boil 30 seconds. Cool slightly; brush fruit with glaze. Sprinkle remaining almonds over fruit. 8 to 10 servings.