Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely.
03Make filling: In a medium bowl using a hand mixer beat heavy cream until stiff peaks form. In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and almond extract and beat until no lumps remain. Fold in whipped cream.
04Spread filling over cooled crust and arrange fresh fruit on top.
05In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.