Easy Summer Fruit Tart - cooking recipe

Ingredients

Shell
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
2 tablespoons granulated sugar
1/2 cup chilled salted butter, cut into 8 pieces
1/4 - 1/3 cup cold water
Filling
1 (8 ounce) package cream cheese
3 tablespoons confectioners' sugar
1 lemon, juice and zest
Fruit
peach, nectarines, berries, etc etc., whatever you like that is in season

Preparation

For the shell: pulse dry ingredients in food processor to combine. Add butter and pulse until pea sized crumbs form -- don't process too much. Pour in water gradually until dough forms into a ball. Turn out and roll into a circle about 15 inches in diameter. Move to cookie sheet lined in parchment paper. Fold over/pleat outer edge of the dough about 3/4 inch. Line the inside of the dough with a piece of foil, and add rice or beans or pie weights to prevent the crust from bubbling during baking. Bake at 375 for 25-35 minutes until crust is lightly browned. You can remove the foil/blind bake rig after 10 minutes.
For the filling - combine the ingredients and whip/beat in stand mixer until fluffy.
For the glaze -1/2 cup whatever kind of jelly melted in the microwave for ~30 seconds. Clearer colors are best. I used Rose wine gelee from Whole Foods.
To assemble - let the shell cool to room temperature and then spread the filling inside the shell. Arrange fruit. Brush on glaze. Eat ASAP!