Citrus fruit tarts

Serves 12 people

Ingredients

2 10-oz. pkgs. frozen puff pastry shells

1 pkg. (8 oz.) cream cheese, softened

1 Tbs. sugar

2 Tbs. orange juice

2 tsp. grated orange zest

1 cup whipping cream, whipped

6 strawberries, cut in half

3 peeled orange slices, cut into quarters

1 kiwi, peeled and cut into 12 chunks

½ cup apricot preserves, warmed

Instructions

1. Preheat oven to 400 degrees. Bake, cool and remove the "tops" of the pastry shells according to package directions.
2. Beat the cream cheese, sugar, orange juice and orange zest in a medium bowl with a fork or whisk until the mixture is smooth.
3. Fold in the whipped topping.
4. Spoon about 3 Tbs. cream cheese mixture into each pastry shell.
5. Divide the fruit among the filled pastry shells. Brush the fruit with the preserves.
6. Serve immediately or cover and refrigerate for up to 4 hours.
7. Note:To soften cream cheese, remove the wrapper and place cream cheese on a microwavable plate. Microwave on HIGH for 15 seconds, or until it's softened.

Source: Adapted from Pepperidge Farm

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