Fresh Strawberry and Peach Tart

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
1 egg yolk, beaten
2 Tablespoons milk

1/2 cup peach or apricot preserves
2 teaspoons water
1/8 teaspoon almond extract

1 package (8-ounce) softened cream cheese
1 1/2 cups fresh strawberries
2 or 3 ripe peaches

Combine flour and salt in a mixing bowl. Use a pastry blender or 2 knives to cut butter into pea-sized pieces.

Combine egg and milk. Mix into flour mixture. Stir to form a ball, adding more milk if necessary. Roll out dough to fit a 10 inch pie plate or a 10 or 11 inch tart pan. Fit into pan and trim excess. Prick base. Bake 12 to 15 minutes or until just beginning to turn golden. Cool.

To make glaze, heat preserves, water and almond extract until smooth. Stir 1 Tbsp. glaze into softened cream cheese. Spread evenly into baked shell. Wash and hull strawberries. Peel and slice peaches. Arrange over filling. Spoon on glaze to cover fruit. Chill. Cut tart into wedges to serve.