First, make the fruit tart shortbread cookie base. Preheat the oven to 350 F/176 C.
In a food processor add the butter, sugars, and flour. Pulse until well combined. You can also use a fork or hand pastry blender to do this.
Add the dough to a 9 or 12-inch tart pan. If using a 9-inch you won't need all of it. So put the remainder into 6 muffin cups. Spread out the dough and press it down until packed and even in the pan.
Bake the cookie base for 12 to 15 minutes until it is slightly golden brown on top. Once it has baked remove it from the oven and allow the tart shell to cool completely.
To make the cream cheese filling add the softened room temp cream cheese to a large bowl along with the sugar and vanilla extract. Use a hand mixer and mix until smooth. You can also use custard or pudding for the filling.
Spread the filling across the top of the tart shell/s.
Arrange the fruit however you like on top of the cream cheese filling. I like to start on the outside and work in.
Prepare the glaze by adding the jelly or preserves to a small bowl and melting it in the microwave or on the stovetop for a few seconds. Then baste it on top of the fruit. This is optional but really makes the fruit shine.
Cover loosely with plastic wrap and store in the fridge until ready to serve. It is best fresh but can keep a few days in the fridge. Enjoy!