Citrus Fruit Tart

By pattie_d

Ingredients

• 1 orange
• All-purpose flour
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 pkg. (8 ounces) cream cheese, softened
• 1 tbsp. sugar
• 2 cups strawberries quartered
• 1 can (15 ounces) Mandarin orange segment in light syrup, drained
• 2 kiwis, halved and sliced
• 1/2 cup apricot preserves, warmed

Details

Servings 18
Preparation time 30mins
Cooking time 95mins
Adapted from puffpastry.com

Preparation

Step 1

Heat the oven to 400°F.  Grate 2 teaspoons zest and squeeze 2 tablespoons juice from the orange.

Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 14x10-inch rectangle and place onto a baking sheet.  Brush the edge of the pastry with water.  Fold over the edges 1/2 inch on all sides, pressing firmly to form a rim.  Prick the center of the pastry thoroughly with a fork.

Bake for 15 minutes or until the pastry is golden brown.  Let the pastry cool on the baking sheet for 10 minutes.

Stir the cream cheese, sugar, orange juice and orange zest in a medium bowl until the mixture is smooth.  Spread the cream cheese mixture on the pastry.  Arrange the strawberries, Mandarin oranges and kiwi on the cream cheese mixture.  Brush the fruit with the preserves.

Make-Ahead: This tart can be served immediately or covered and refrigerated for up to 4 hours.