Let the piecrust sit for 20 minutes at room temperature before using, following the package directions. On a lightly floured surface, roll pastry to an 11-inch circle and transfer to a 9-inch springform pan. Press pastry evenly onto the bottom and 1 inch up the sides of the pan. With the tines of a fork, generously prick sides and bottom. Line pastry shell in springform pan with a double thickness of foil.

Bake in a 450 degree F oven for 5 minutes. Remove the foil and brush the pastry with milk. Sprinkle with 1 tablespoon granulated sugar. Bake for 7 to 9 minutes more or until pastry is golden brown. Completely cool pastry shell in pan on a wire rack.

In a small mixing bowl beat the cream cheese, amaretto, and brown sugar with an electric mixer on medium speed until smooth. Stir in the almonds. Spread the almond cream mixture evenly atop the cooled pastry.

Top almond cream mixture with the desired fruits. Remove sides of pan and bottom, if desired. Sprinkle the fruit with the remaining 1 tablespoon sugar. Makes 8 servings.

You can substitute 1/4 cup milk and 1/4 teaspoon almond extract for the amaretto, if desired.

Prepare tart as directed, except do not top with fruit. Cover and chill tart for up to 4 hours. To serve, top tart with fruit and continue as directed.