freedom fruit tart

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 sheet frozen puff pastry, thawed (1/2 a 17.3 oz package)
• 3 ounces light cream cheese or 3 ounces neufchatel cheese
• 1/4 cup heavy cream or 1/4 cup whipping cream
• 2 tablespoons sugar
• 4 teaspoons orange-flavored liqueur
• 3/4 cup red seedless grapes, each cut in half
• 2 ripe kiwi fruits, peeled and then each cut lengthwise in half,then thinly sliced crosswise
• 1/2 pint medium strawberry, hulled,and each cut lengthwise in half (1 1/2 c)
• 2 tablespoons apricot jam, melted

Recipe

• 1 preheat oven to 400*f.
• 2 on lightly floured surface, unfold puff pastry sheet.
• 3 cut pastry on a fold line to remove 1 (9"by 3") strip;set aside.
• 4 with floured rolling pin, roll remaining larger pastry piece into about a 14" by 8" rectangle and transfer to a large cookie sheet.
• 5 with a sharp knife, trim pastry to make straight edges.
• 6 on a floured surface, roll remaining pastry strip into 16" by 3" rectangle: fold in half to form 8"by 3"rectangle, then cut lengthwise into 3 equal strips.
• 7 unfold strips.
• 8 moisten edges of pastry on cookie sheet (with finger dipped in water).
• 9 place one pastry strip on dampened edge of each long side of the rectangle; trim to fit.
• 10 cut remaining pastry strip crosswise in half and place each half along short sides of rectangle, overlapping strips on long sides.
• 11 with a rolling pin- lightly roll over dough to seal edges.
• 12 with a fork prick dough rectangle (inside the strips) at 1/4" intervals to prevent puffing during baking.
• 13 bake tart shell 13 to 15 min or until lightly browned.
• 14 (if the center of the pastry puffs up, open oven and press down with the back of a spoon after 7 min baking) remove pastry from cookie sheet and cool on a wire rack.
• 15 meanwhile in a small bowl with a spoon or fork, mix cream cheese, heavy cream,sugar, and 1tbs liqueur until smooth (although some small lumps of cream cheese may remain).
• 16 spread cream cheese filling into cooled pastry shell.
• 17 you can arrange fruit however you like although it was recommended to me to make rows of fruit down the long side of the tart (a row of grapes, a row of kiwis, a row of strawberries).
• 18 stir remaining 1 t.
• 19 liqueur into the melted apricot jam.
• 20 brush jam mixture over fruit.
• 21 if not serving right away, cover and refrigerate up to 8 hrs.