Method
For the crust: Combine flour, sugar, and salt in a medium bowl. Add shortening and butter and cut in until mixture resembles coarse meal. Mix in enough water by tbsp to form dough that just comes together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate for 30 mins. Roll dough out on lightly floured surface to 1/8 inch thick round. Transfer dough to 9 inch diameter tart pan with removable bottom. Trim and crimp edges. Refrigerate for 30 mins. Preheat oven to 375 degrees. Line tart with foil. Fill crust with dried beans or pie weights. Bake for 15 mins . Remove foil and beans. Bake until golden brown, for about 10 mins. Transfer to rack and cool completely.

For the filling: Using electric mixer beat cream cheese, sugar and lemon juice in a large bowl until well blended. Add whipping cream and beat until light and fluffy. Spread filling into the tart shell. Cover and refrigerate overnight. Arrange fruit in concentric circles atop filling. [Can be pre pared 3 hours ahead. Refrigerate]. Bring preserves and 1 tbsp water to a boil in heavy small saucepan. Strain into bowl. Brush glaze over fruit and serve.