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1
Combine 1/2 cup sugar, 6 tablespoons butter, vanilla and cream cheese in a large mixer bowl, and beat on medium speed for 2 minutes, until light and fluffy.
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2
Add 1 egg and beat for 1 more minute.
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3
In a separate bowl, mix flour and salt, then add to egg and butter mixture.
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4
Blend on low speed for 1 minute until combined.
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5
Shape dough into a ball, wrap and freeze for 2 hours, or refrigerate overnight.
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6
Preheat oven to 375 degrees.
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7
Roll dough between two sheets of plastic wrap to a 15-inch circle.
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8
Remove top layer of plastic wrap and turn dough onto a large, lightly greased baking sheet.
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9
Remove remaining plastic wrap.
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10
Arrange fruit on dough, leaving a generous 3-inch border.
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11
Combine jelly and 2 tablespoons water in a small bowl, and microwave for 1 minute to melt jelly.
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12
Brush fruit with jelly.
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13
Fold border of dough over fruit.
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14
The fruit will be only partly covered.
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15
Beat remaining egg with 1 tablespoon water, and brush on top of dough.
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16
Sprinkle with 2 tablespoons of sugar.
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17
Bake for 30 minutes until light brown.
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18
Cool tart on baking sheet for 10 minutes, then use 2 spatulas to slide it onto a serving platter.
