Fresh Fruit Tart with Shortbread Cookie Pastry

Tart Shell:

1 stick butter, room temperature
1 1/2 tablespoon of shortening
5 tablespoons of confectioners' sugar
1 cup of flour
Dash salt
1 egg yolk

Tart Filling:

1 cup of granulated sugar
1/2 teaspoon of lemon juice
Dash nutmeg
Fresh fruit
1 ounce of brandy (optional)
8 ounces of cream cheese, room temperature
1 tablespoon of confectioners' sugar

Preheat oven to 300ºF. Cream together butter, shortening,
confectioners' sugar. Add egg yolk. Beat in flour and salt - a stiff
dough will result. Pat dough into 10 inch springform pan - bake at
300ºF. for 40 minutes in the meantime. Soften cream cheese and then
beat in 1 tablespoon confectioners' sugar. Set aside. Bring granulated
sugar, lemon juice and nutmeg to a boil in a medium saucepan. Add
brandy - add fresh fruit - poach for 5 minutes. Drain fruit and
reserve sugar sauce. Allow tart shell to cool completely. Spread cream
cheese mixture in tart shell - arrange fruit - brush with reserve
sugar sauce