Fresh Fruit Tart

Crust
1 c. unbleached all-purpose flour
1 Tbsp. sugar
1/8 tsp. salt
5 Tbsp. chilled solid vegetable shortening
3 Tbsp. chilled unsalted butter, cut into pieces
3 Tbsp. (about) ice water

Filling
1 (8-0z.) pkg. cream cheese, room temperature
1/4 c. sugar
2 1/2 tsp. fresh lemon juice
1/2 c. chilled whipping cream
3 kiwis, peeled and sliced
Fresh Strawberries, hulled and halved
Fresh Blueberries
Fresh Orange segments well drained
1/4 c. apricot preserves
1 Tbsp. water

For the crust: Combine flour, sugar and salt in a medium bowl. Add shortening and butter and cut in until mixture resembles coarse meal. Mix in enough water by tablespoons to form dough that just comes together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.

Roll dough out on lightly floured surface to 1/8 inch thick round. Transfer dough to 9 inch diameter tart pan with removable bottom. Trim and crimp edges. Refrigerate 30 minutes.

Preheat oven to 375 degrees. Line tart pan with foil. Fill crust with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake until golden brown, about 10 minutes. Transfer to rack and cool completely.

For filling: Using electric mixer beat cream cheese, sugar and lemon juice in large bowl until well blended. Add whipping cream and beat until light and fluffy. Spread filling into tart shell. Cover and refrigerate overnight.

Arrange fruit in concentric circles atop filling. (Can be prepared 3 hours ahead. Refrigerate). Bring preserves and 1 tablespoon water to a boil in heavy small saucepan. Strain into bowl. Brush glaze over fruit and serve.