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1
Finish the tart Measure the flours, butter and salt into the container of a food processor and turn on the machine for about 30 seconds to blend thoroughly.
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2
Add the sugar, shortening, egg and vanilla; process just until the dough masses together.
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3
On a lightly floured work surface, press the dough into a disk 1 inch thick, sprinkling on a little flour if the dough is sticky.
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4
Wrap in plastic and refrigerate for at least 1 hour, or until firm.
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5
Set the dough on a lightly floured work surface and start beating it with your rolling pin, frequently rotating the dough as you gradually form a circular shape.
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6
When soft enough to roll, transfer the dough to a lightly floured 18-inch square of heavy duty foil.
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7
Working rapidly so the dough remains cold, start rolling it out into a roughly circular shape 3/16 inch thick; patch the dough in places as necessary.
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8
With a knife, trim the dough into a 12-inch roundyou'll have a handful of leftover scraps to freeze for your next tart.
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9
Slide the dough onto a cookie sheet and freeze for 5 minutes.
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10
Roll the edge of the dough up over itself to make a 3/4-inch border.
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11
Then roll the border over onto itself, making an upstanding edge.
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12
With lightly floured fingers, pinch the thick, raised edge to form a rim 3/4 inch tall and 3/16 inch thick.
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13
Make the height even all around, since the filling will leak out at any low spots.
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14
Decorate the outside of the rim by supporting the inside with your fingers as you press the outside with the tines of a table fork held vertically.
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15
Trim off any extra foil, cover the tart shell and freeze for at least 30 minutes.
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16
Preheat the oven to 350.
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17
Using a handheld mixer, beat the cream cheese until smooth and fluffy, then cream in the butter.
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18
Slowly beat in the cornstarch, then the sugar, sour cream, egg and vanilla.
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19
Prepare a folded strip of foil 1 inch wide and long enough to surround the tart shell with an inch extra.
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20
Butter the foil and pin the buttered side closely around the tart.
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21
Pour in the filling.
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22
Bake on the lower shelf of the oven for about 20 minutes, or until the shell is lightly browned and crisp.
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23
The filling will puff up to the top of the shell.
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24
Remove to a rack; the filling will sink.
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25
down.
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26
Let cool thoroughly to set the crust.
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27
Slide the tart shell onto a serving platter and remove the foil.
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28
Push the apricot jam through a sieve into a 6-cup saucepan, sir in the sugar and rum and simmer over moderate heat for 2 minutes.
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29
Brush a thin layer of the glaze inside the tart.
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30
Arrange the strawberries in a circle around the inside edge of the tart.
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31
Overlap the kiwis inside and mound the berries in the center.
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32
Brush the warm glaze over the fruit and serve.
