Citrus Fruit Tart
Thaw Time: 40 minutes
Bake Time: 15 minutes
Prep Time: 30 minutes
Cool Time: 10 minutes
Makes: 12
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Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 package (8 ounces) cream cheese, softened
1 tablespoon sugar
2 tablespoons orange juice
2 teaspoons grated orange zest
2 cups strawberries cut in half
2 oranges, peeled, cut in half and sliced
2 kiwis, peeled and sliced
1/2 cup orange marmalade, warmed
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured 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, oranges and kiwi on the cream cheese mixture. Brush the fruit with the marmalade.
TIP
Make-Ahead
:
This tart can be served immediately or covered and refrigerated for up to 4 hours.
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This recipe has been
rated by 9 members.
"It's very healthy."
"Delicious and impressive looking. I "decorated" it with the fruit to look like a sta
ined glass piece of art
...
More >
."
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