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Fruits Of Spring Tart



Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

15 minutes


8 - 12 servings


1  sheet  Pepperidge Farm® Frozen Puff Pastry

2  tablespoons  flour

8  ounces  H-E-B Cream Cheese, softened

2  tablespoons  Domino Granulated Sugar

1  orange, for zest & juice

32  ounces  (2 pints) fresh strawberries, stems removed

3  nectarines, peaches, or plums

3  kiwis, peeled & sliced

1/2  cup  Fischer & Wieser® Apricot Orange Marmalade


Thaw pastry sheet at room temperature 30 minutes, according to package directions.

Heat oven to 400 degrees F. Spray a large baking sheet with nonstick cooking spray.

Place a large sheet of waxed paper on a clean work surface. Sprinkle flour over waxed paper and rolling pin. Unfold pastry sheet on wax paper. Roll very thinly into a 14 x 10-inch rectangle; remove pastry from wax paper to baking sheet.

Brush edges of pastry with water. Fold in edges at 1/2 inch; press down firmly to form rim. Prick pastry all over with a fork.

Bake 15 to 20 minutes or until golden brown. Remove from oven; if pastry bubbles up, push down gently to deflate. Cool on wire rack.

Grate orange peel for 1 tablespoon zest; cut orange and squeeze for 3 tablespoons juice. Slice strawberries. Thinly slice nectarines, peaches or plums; discard pits. Peel kiwi; slice thinly and cut slices in half. Heat marmalade very briefly in microwave.

Blend cream cheese, sugar, orange juice and orange peel. Spread over pastry. Arrange strawberries; nectarines, peaches, or plums; and kiwi over top. Brush fruit with marmalade. Serve immediately or cover and refrigerate up to 4 hours Cut into 12 servinge
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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