Ingredients: For the Crust: 1 1/2 cups (190g) all-purpose flour 1/4 cup (50g) granulated sugar 1/4 teaspoon salt 1/2 cup (115g) unsalted butter, cold and cut into small cubes 1 large egg yolk 2-3 tablespoons ice water For the Filling: 8 ounces (225g) cream cheese, softened 1/4 cup (60ml) heavy cream 1/4 cup (50g) granulated sugar 1 teaspoon vanilla extract Zest of 1 lemon For the Topping: 1 cup (150g) strawberries, hulled and sliced 1 cup (150g) blueberries 1 cup (150g) raspberries 1/4 cup (60ml) apricot jam, warmed and strained Instructions: Prepare the Crust: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse to combine. Gradually add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for an additional 10-12 minutes, or until the crust is golden brown. Let cool completely. Prepare the Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the heavy cream, sugar, vanilla extract, and lemon zest. Beat until well combined and smooth. Assemble the Tart: Spread the cream cheese filling evenly into the cooled tart crust. Arrange the strawberries, blueberries, and raspberries on top of the filling in a decorative pattern. Glaze the Tart: Brush the warmed apricot jam over the berries to give them a shiny finish. Chill and Serve: Refrigerate the tart for at least 1 hour before serving to allow the filling to set. Enjoy your delicious Summer Berry Tart!