Instructions

In a medium mixing bowl stir together flour and brown sugar. Using a
pastry blender, cut butter into the flour mixture til mixture resembles
coarse crumbs. Sprinkle the water over the mixture. Toss with a fork til
all is moistened. Shape into a ball. Press dough firmly and evenly onto
the bottom and up the sides of a 9-inch tart pan with removable bottom or
a 9-inch pie plate. (use your thumb to make the ripples on the side of the
plate). Bake 400 degrees oven for 10-15 minutes or til light brown. Cool
completely in pan on a wire rack.
In a medium mixing bowl stir together cream cheese, sour cream, sugar, and
vanilla til smooth. Cover and chill for up to 4 hours or til ready to
fill tart shell.
Sprinkle mint or lemon onto pastry. Using a spoon, spread cream filling
evenly over the tart shell. Arrange fresh fruit atop filling. In a small
saucepan heat jam just til melted. Cool. Drizzle melted jam over fruit.
Serve immediately. Remove from tart pan. Cut into wedges to serve.
(Best if used in a day or two; crust may get soggy).