Have you been asked to bring a dessert? Here's the recipe for you...it's easy to make, but it looks and tastes like it's from a fancy bakery.
2 tbsp. 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) canned mandarin oranges in light syrup in light syrup, drained
2 kiwis, halved and sliced
1/2 cup apricot preserves, warmed
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.