Citrus Fruit Tarts
Prep Time: 20 minutes
Bake Time: 25 minutes
Makes: 12
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Ingredients
2 packages (10 ounces
each
) Pepperidge Farm® Puff Pastry Shells
1 package (8 ounces) cream cheese, softened
1 tablespoon sugar
2 tablespoons orange juice
2 teaspoons grated orange zest
1 cup thawed frozen whipped topping
6 strawberries, cut in half
3 peeled orange slices, cut into quarters
1 kiwi, peeled and cut into 12 chunks
1/2 cup apricot preserves, warmed
Directions
Prepare the pastry shells according to the package directions.
Beat the cream cheese, sugar, orange juice and orange zest in a medium bowl with a fork or whisk until the mixture is smooth. Fold in the whipped topping.
Spoon
about 3 tablespoons
cream cheese mixture into
each
pastry shell. Divide the fruit among the filled pastry shells. Brush the fruit with the preserves. Serve immediately or cover and refrigerate for up to 4 hours.
Tip
:
To soften the cream cheese, remove the wrapper and place the cream cheese on a microwavable plate. Microwave on HIGH for 15 seconds or until it's softened.
DID YOU KNOW?
Christopher Columbus introduced the first orange seedlings to the New World in 1493.
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DESSERTS
This recipe has been
rated by 4 members.
"Lovely, light and yummy!"
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