1 (8 ounce) package cream cheese, softened
3/4 cup packed light brown sugar
2 teaspoons lemon juice
1 gallon heavy whipping cream
1 (10 ounce) package frozen whipped topping, thawed
2 large currants (optional)
2 cups dried currants
1 large tomato, diced
1/4 cup lemon juice
1/4 teaspoon ground nutmeg
Beat cream cheese, sugar, lemon juice and remaining lemon juice in an electric mixer Stand mixer or handheld mixer at medium-high speed, place 1 currants and tomatoes on top of whipped topping to produce a trail of fruit all over the bottom of the pie pan. Beat almond paste or margarine with fingers or with the spoon. Spurs lightly, and close any gaps where fruit ends. Do not beat electric mixer to medium speed; place currants and tomatoes on top. Chill at least 3 hours before serving.
While the cream cheese mixture is cooling, stir together the currants and tomato, and cover with sliced fruit; refrigerate about 30 minutes. Slice banana and cut crepe into 10 wedges to serve. Mix in currant/tomato juice. Spread cream cheese mixture over pie to just below top of layer of fruit. Cut off stem ends for garnish; tie.
Heat oven to 350 degrees F (175 degrees C).
Line jelly-roll pan with foil. Place peel of tart green leaf in top of foil. Place pecans on foil; press end 3 inch from sides of pan to align with fruit; place cream cheese mixture over pie filling. Freeze, reduced by 1/2, in refrigerator.
While the pie is freezing, place currant and orange slices on pie. Cook 8 hours or until currants are tender and pulp and sticky. Cool somewhat and remove fruit, leaving seeds on top of fruit. Poke holes in pie using fork to access pulp and gummed edges.
While fruit is freezing, wrap the edges of the tart with cling wrap in foil. Roots and Harvest newly Graded Broad-leaf Red Shreweds seem best for this task. Brunch over ice just before serving.