Easy Summer Fruit Tart

• Shell
• 3/4 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 cup chilled salted butter, cut into 8 pieces
• 1/4 - 1/3 cup cold water
• Filling
• 1 (8 ounce) package cream cheese
• 3 tablespoons confectioners' sugar
• 1 lemon, juice and zest
• Fruit
• peach, nectarines, berries, etc etc., whatever you like that is in season

1. For the shell: pulse dry ingredients in food processor to combine. Add butter and pulse until pea sized crumbs form -- don't process too much. Pour in water gradually until dough forms into a ball. Turn out and roll into a circle about 15 inches in diameter. Move to cookie sheet lined in parchment paper. Fold over/pleat outer edge of the dough about 3/4 inch. Line the inside of the dough with a piece of foil, and add rice or beans or pie weights to prevent the crust from bubbling during baking. Bake at 375 for 25-35 minutes until crust is lightly browned. You can remove the foil/blind bake rig after 10 minutes.
2. For the filling - combine the ingredients and whip/beat in stand mixer until fluffy.
3. For the glaze -1/2 cup whatever kind of jelly melted in the microwave for ~30 seconds. Clearer colors are best. I used Rose wine gelee from Whole Foods.
4. To assemble - let the shell cool to room temperature and then spread the filling inside the shell. Arrange fruit. Brush on glaze. Eat ASAP!

shell, whole wheat pastry flour, allpurpose, sugar, butter, cold water, filling, cream cheese, sugar, lemon

Taken from www.food.com/recipe/easy-summer-fruit-tart-522922 (may not work)