Method of Preparation

Make pastry—separate eggs—measure ingredients for filling—prepare fruits—measure ingredients for glaze.

Method of Cookery

1. Pastry. Mix butter with flour and salt—add sugar and the eggs—mix until smooth and add the vanilla. Form the pastry into a ball and allow to stand in a cool place ½ hour. Roll out to fit 13-inch flan tin (the base of which has been lined with aluminum foil) and cook 25 minutes in a 375°F. oven. Allow to cool thoroughly.
2. Cream cheese filling. Beat cream cheese with egg yolks, sugar, and sour cream until smooth. Flavor with kirsch and spread on tart case.
3. Garnish. Place the fruits around the tart (peach halves, prunes, apricots, and cherries) in a decorative manner.
4. Glaze. Heat jelly and fruit juice until boiling. Add the kirsch and allow to cool 1 minute. Pour over fruit and allow to set.