TART SHELL:

1 stick butter, room temperature
1 1/2 tbsp. shortening
5 tbsp. confectioners' sugar
1 c. flour
Dash salt
1 egg yolk

TART FILLING:

1 c. granulated sugar
1/2 tsp. lemon juice
Dash nutmeg
Fresh fruit
1 oz. brandy (optional)
8 oz. cream cheese, room temperature
1 tbsp. confectioners' sugar

Preheat oven to 300 degrees. Cream together butter, shortening, confectioners' sugar. Add egg yolk. Beat in flour and salt - a stiff dough will result. Pat dough into 10 inch springform pan - bake at 300 degrees for 40 minutes in the meantime. Soften cream cheese and then beat in 1 tablespoon confectioners' sugar. Set aside. Bring granulated sugar, lemon juice and nutmeg to a boil in a medium saucepan. Add brandy - add fresh fruit - poach for 5 minutes.

Drain fruit and reserve sugar sauce. Allow tart shell to cool completely. Spread cream cheese mixture in tart shell - arrange fruit - brush with reserve sugar sauce - MMM!!!