Beautiful Summer Fruit Tart

Make pastry: Combine water and vanilla in a small bowl and set aside.

Stir together 1 cup plus 2 tablespoons flour, sugar, and salt in a medium bowl until well combined. Cut in butter until mixture forms fine crumbs; do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill in the refrigerator for 15 minutes.

Roll chilled dough out into a 12-inch circle on a floured work surface. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Place in the freezer until firm, at least 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.

Meanwhile, make filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat together sugar, cream cheese, and vanilla in a separate bowl until smooth; fold in whipped cream until incorporated.

Spread filling into cooled pastry shell, smoothing out to reach the edges.

Add fruit: Arrange mandarin oranges, strawberries, kiwi, blueberries, and raspberries over the top of filling, covering as much filling as possible. Store in the refrigerator until serving.