Roll out pastry and line 12 tartlet tins, or break pieces off and mould into tins. Chill. Prick the base of each tartlet with a fork and bake blind in a moderately hot oven 190C (375F) for 8 to 10 minutes, or until crisp and golden brown. (To bake blind: Line each tin with greaseproof paper, fill with dried beans and bake. Remove papers for last few minutes to dry out pastry.) Allow to cool.
FILLING: Allow the cream cheese to soften at room temperature, then cream well with remaining ingredients, adding enough cream to give a spreading consistency.
TO PREPARE FR UITS Strawberries: Wash, dry carefully, and hull. Leave whole if small, slice or cut in halves if large. Apricots: Poach apricots in a light syrup (1/2 cup sugar dissolved in 1 cup of water) until just tender. Drain and remove stones. Small fruits may be left whole, larger fruits sliced or halved. Peaches and plums: Prepare in the same way as apricots. Grapes: Wash grapes and remove pips with the pointed end of a small sharp knife. Halve if liked. Cherries: Wash cherries and remove stones with a cherry stoner or small sharp knife. Dry before placing in tartlet case, whole or halved.
GLAZE: Stir all ingredients over a gentle heat until smooth, then strain through a sieve. Return to the saucepan and boil until it hangs in heavy drops from the spoon to form a glaze.
TO ASSEMBLE TARTLETS: Place a spoonful of cheese filling in each shell, then pile the fruit on top. Brush the fruit carefully with glaze until it glistens and allow to set.
SWEET FLAN PASTRY: Sift 1 cup plain flour and a pinch of salt on to a pastry board or marble slab. Make a well in the centre and add 60g softened butter, 1/3 cup castor sugar, 2 egg yolks and 2 drops vanilla. Work the ingredients together with the fingertips of one hand, then use a metal spatula to quickly draw in the flour. Knead the pastry lightly until smooth, wrap in plastic film and chill for 1 hour before using.