CRUST:

1/4 c. ground almonds
1/2 c. butter, softened
1/2 c. sugar
1 1/2 c. all-purpose flour
1 lg. egg yolk
1 tsp. pure vanilla extract
1 tsp. pure almond extract

In food processor or mixing bowl, combine almonds, butter, sugar and flour. Add egg yolk and extracts. Blend until dough holds together. Press onto bottom and sides of 11-inch tart pan with a removable bottom.

Bake 375°F for 15 minutes or until golden. Cool. Can be made one day ahead.

FILLING:

8 oz. cream cheese, softened
3 tbsp. sugar
2 tbsp. Amaretto liqueur
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract

Mix all filling ingredients until smooth and spread evenly on cooled tart crust. Chill until firm, about 30 minutes.

APRICOT GLAZE:

1/2 c. apricot preserves
1 tbsp. butter
1 tbsp. fresh lemon juice
2 tbsp. Amaretto liqueur

In small saucepan, mix all glaze ingredients over low heat until hot. Cool and set aside. (May substitute orange marmalade.)

TOPPING:

3-4 c. fresh or canned fruit (strawberries, kiwi, mandarin oranges, bananas)
Sliced almonds

Arrange fruits in a circular pattern on filling 1-2 hours before serving. Brush fruit with glaze. Sprinkle sliced almonds on top. Serve lightly chilled or at room temperature.