Mixed Fruit Tart With Amaretto Creme

• 1/2 (15 oz.) pkg. folded refrigerated unbaked pie crust (1 crust)
• milk
• 1 Tbsp. granulated sugar
• 1 (8 oz. and 3 oz.) pkg. cream cheese, softened
• 1/4 c. Amaretto
• 3 Tbsp. brown sugar
• 1/2 c. toasted finely chopped almonds
• 3 to 4 c. chilled fresh fruit (such as clumps of champagne grapes, halved strawberries, raspberries and/or peaches)
• 1 Tbsp. granulated sugar

1. Let pie crust sit for 20 minutes at room temperature.
2. On floured surface, roll pastry to 11-inch circle and press into 9-inch spring-form pan with 1-inch up the sides of the pan.
3. Flute edge of pastry and with fork, prick sides and bottom.
4. Line pastry shell with a double thickness of foil.
5. Bake at 450u0b0 for 5 minutes.
6. Remove foil and brush pastry with milk, then sprinkle with 1 tablespoon sugar.
7. Bake for 7 to 9 minutes more.
8. Cool.

crust, milk, sugar, cream cheese, brown sugar, almonds, fresh fruit, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=716521 (may not work)