Berry Fruit Tart
- 1 frozen puff pastry sheet (1/2 of 17-1/4-oz. pkg.)
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/3 cup powdered sugar
- 2 Tbsp. apple juice
- 3 cups assorted berries (blackberries, raspberries and sliced strawberries)
- 2 Tbsp. apple jelly, melted, cooled
- Preheat oven to 400F.
- Thaw pastry sheet at room temperature 30 minutes.
- Unfold pastry on lightly floured surface; roll into 14x10-inch rectangle with rolling pin.
- Place pastry on large baking sheet; brush edges with water.
- Fold over 1/2 inch around all sides and press firmly into bottom of pastry to form rim.
- Pierce pastry thoroughly with fork.
- Bake 15 minutes or until golden brown, breaking any large air bubbles with fork after 10 minutes.
- Cool completely on wire rack.
- Beat cream cheese, sugar and apple juice in medium bowl until well blended; spread onto pastry.
- Top with berries.
- Brush melted jelly over fruit just before serving.
pastry sheet, philadelphia cream cheese, powdered sugar, apple juice, blackberries, apple jelly
Taken from www.kraftrecipes.com/recipes/berry-fruit-tart-64181.aspx (may not work)