Preheat oven to 375 degrees F.

Combine all ingredients except water in a food processor. Pulse together until crumbs are formed.

Gradually, a tablespoon at a time, pour in water while pulsing. Pulse until dough turns light yellow and begins to form a clump.

Form mixture into a ball and flatten the all. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll dough out to about 1/8 inch thick, into a circle about 1 1/2 inches bigger around than your tart pan.

Place dough into a removable bottom tart pan or pans and press into bottom and up the sides of pan. Remove excess dough, dough should be even with the top of the pan.

Use a fork to prick the bottom of the dough. Bake for 15-20 minutes or until begins to turn golden brown. Allow to cool before filling with cream cheese filling.

Place cream filling ingredients into a bowl and mix until smooth and creamy.

Add cream cheese filling to tart pan, mixture should be about 1/2 inch thick.

Bake for another 12-15 minutes until filling is set and crust is browned. Allow to cool.

Add berries to cream cheese layer. Start in the middle and work around in a circle.

Heat jam and water in a saucepan cool slightly and then brush over the fruit.

Remove from tart pans and keep refrigerated until ready to serve.