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

1. Preheat oven to 400F.
2. Thaw pastry sheet at room temperature 30 minutes.
3. Unfold pastry on lightly floured surface; roll into 14x10-inch rectangle with rolling pin.
4. Place pastry on large baking sheet; brush edges with water.
5. Fold over 1/2 inch around all sides and press firmly into bottom of pastry to form rim.
6. Pierce pastry thoroughly with fork.
7. Bake 15 minutes or until golden brown, breaking any large air bubbles with fork after 10 minutes.
8. Cool completely on wire rack.
9. Beat cream cheese, sugar and apple juice in medium bowl until well blended; spread onto pastry.
10. Top with berries.
11. 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)