Citrus Fruit Tart

Fruit tart

Ingredients Directions
  • ½ pkg Pepperidge Farm frozen puff pastry sheets
  • 1 pkg (8-oz) cream cheese, softened
  • 1 Tbsp sugar
  • 2 Tbsp orange juice
  • 2 tsp grated orange zest
  • 2 cups strawberries cut in half
  • 2 oranges, peeled, cut in half and sliced
  • 2 kiwis, peeled and sliced
  • ½ cup orange marmalade, warmed

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 F. Unfold pastry on lightly floured surface. Roll into 14x10-inch Rectangle and place on baking sheet. Brush edges of rectangle and place on baking sheet. Brush edges of rectangle with water. Fold over ½-inch on all sides and press firmly to form rim. Prick pastry thoroughly with fork. Bake 15 minutes or until golden. Let cool. Mix cream cheese, sugar, orange juice and orange zest. Spread on pastry. Top with strawberries, oranges and kiwi. Spoon marmalade over fruit. Serve immediately or cover and refrigerate up to 4 hours. Cut into 12 rectangles.

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