Peaches and Cream Tart
- 1/2 of a 17 1/4 oz pkg frozen puff pastry, thawed
- 1 1/2 cups canned vanilla pudding, chilled
- 1/2 cup sour cream
- 1 tsp grated orange peel
- 2 - 3 cups frozen peach slices and/or blueberries, slightly thawed
Roll pastry into a 12 inch square. Cut four 12 x 1 inch strips of dough off on side of the pastry square. Cut one of the strips in half crosswise. Transfer rectangle to an ungreased baking sheet. Using a fork, prick pastry at 1 inch intervals. Brush edges of rectangle with water. Lay one on the 12 inch strips on each of the long sides of rectangle to form sides. Place one 6 inch on each short end. Cut remaining strips into decorative shapes. Bake pastry and shapes at 375 for 15 minutes or until golden. Cool on wire rack. Transfer to serving plate.
For filling, stir together pudding, sour cream and peel. Spoon into pastry shell. Arrange peaches and blueberries on top of pudding. Garnish with decorative pastry shapes.