A Tart For All Seasons
A most impressive and delectable dessert for 12...

Crust:
1/4 cup ground almonds
1/2 cup butter, softened
1/2 cup sugar
1 1/2 cups flour
1 large egg yolk
1 tsp. vanilla extract
1 tsp. almond extract

Filling:
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. sugar
2 tbsp. amaretto liqueur
1 tsp. vanilla extract
1/2 tsp. almond extract

Apricot Glaze:
1/2 cup apricot preserves
1 tbsp. butter
1 tbsp. lemon juice
2 tbsp. amaretto liqueur

Topping:
3-4 cups fresh or canned
strawberries
kiwis
bananas
mandarin oranges
pineapple
peaches
sliced almonds for garnish

In a processor, combine almonds, butter, sugar and flour. Add yolks and extracts. Blend til dough forms. Press onto bottom and sides of 11-inch tart pan with removable side. Bake at 375 for 15 mts. Cool. Set aside.

Mix all filling ingred. till smooth and spread evenly on the cooled tart. Chill til firm (about 30 minutes)
In a small pan, mix all glaze ingredients over low heat til hot. Cool. Set aside. Orange marmalade can be substituted.
Arrange fruits in a circular pattern on filling. One to two hours before serving, brush fruit with glaze, sprinkle sliced almonds on top. Serve slightly chilled.