Fruit Tart

Crust
1 1/2 cups flour
1/2 t salt
3/4 cups unsalted butter at room tempture
1/2 c sugar
1 extra large egg yolk
1 t pure vanilla
Preheat oven to 350 spray bottom and sides of 12" tart pan. Wrap the outside with foil covering the bottom and all the way up the side.
Mix flour and salt together.
In a large bowl, beat the butter and sugar together on high until creamy. Add egg yolk and vanilla and beat until blended. Reduce spead to low and add flour blend until flour disappears and a dough forms. Work the dough with your hands until the dough comes together in a ball. Chill for at least 30 minutes.
Flour your hands and put the dough in the center of the pan. Press dough into the bottom and up the sides of pan. Prick crust with a fork a few times. Bake until the crust sets and turns golden, do not overbake. About 10 minutes. Leave the crust in the pan and transfer the pan to a wire rack to cool.
I am horrible about measuring but I made sure to measure almost everything.

1 8oz cream cheese at room temp
1/3 cup sugar, sometimes I do not even add sugar.
1/2 cup sour cream
2 cups whip cream,

 I like to make my own with heavy cream but if I don't have the time I use cool whip
Whip cream cheese and sugar together until smooth, beat on high until light, slow down mixer and add sour cream, mix until blended, fold in whip cream. Add to cooled crust.


Fruit of your choice
Apricot perserve
Slice fruit and layer on top of cream cheese mixtue. Heat Apricot and brush on top. Chill for a few hours.