One 8-ounce package cream cheese, chilled
3/4 cup heavy whipping cream, chilled
1/2 cup confectioners' sugar
1 teaspoon vanilla extract (optional)
One 9-inch prepared graham cracker crust or see Cook's Note
Assorted fresh fruit, pitted, if necessary (I used cherries, strawberries, blueberries, raspberries, 1/2 peach, 1 nectarine and 1/2 kiwi)
1/4 cup jelly or jam, any flavor (for brushing over the fruit to make it shine; optional)
To make your own crust, combine 1 cup all-purpose flour, 1/4 cup confectioners' sugar and a dash of salt in a large bowl. Stir in 1/2 cup (1 stick) melted unsalted butter until combined. Using floured hands (because the dough can be a little sticky), press the dough into the bottom and up the sides of a 9-inch tart pan. (If you don't have a tart pan, you can press the dough into the bottom (not up the sides) of a 9-inch cake pan or 8-inch square baking pan. Stick the pan in the refrigerator for 20 minutes so the dough can firm up. Meanwhile, preheat the oven to 350 degrees F. Prick the bottom of the crust all over with a fork. Line the bottom with foil or parchment paper and top it with something to weigh the crust down, such as dried beans or pie weights. Bake until the crust starts to dry out, about 20 minutes. Remove the foil or parchment with the weights and bake the crust until it's cooked through and a light golden color, about 15 minutes. Remove from the oven and let cool completely on a wire rack (a warm crust will melt the filling).