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| Citrus Fruit Tart |
Our friends at the Campbell's Soup Company were kind enough to share this marvelous dessert with us. Try it today for a refreshing change to your summer fare. Citrus Fruit Tart Prep/Cook Time: 45 minutes 1/2 package (17 1/4-ounce size) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet) 1 package (8 ounces) cream cheese, softened 1 tablespoon sugar 2 tablespoons orange juice 2 teaspoons grated orange peel 1 pint strawberries cut in half 2 oranges, peeled, cut in half and sliced 2 kiwi, peeled and sliced 1/2 cup orange marmalade, warmed Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 F. Unfold pastry on lightly floured surface. Roll into 14- by 10-inch rectangle and place on baking sheet. Brush edges of rectangle with water. Fold over 1/2 inch on all sides and press firmly to form rim. Prick pastry thoroughly with fork. Bake 15 minutes or until golden. (After 10 minutes baking time break any large air bubbles with fork.) Remove from baking sheet and cool on wire rack. Mix cream cheese, sugar, orange juice and orange peel. Spread on pastry. Top with strawberries, oranges and kiwi. Spoon marmalade over fruit. Serve immediately or cover and refrigerate up to 4 hours. Cut into rectangles. Serves 12. VARIATION: For round tart, thaw and unfold pastry as above. Roll into 13-inch square and trim to 13-inch circle. Place on 12-inch pizza pan or baking sheet. Brush edge of circle with water. Fold over edge to make rim. Proceed as in step 2.
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About the Author: This recipe reprinted with permission from our friends at Campbell's Soup Company. You can visit their website at http://www.campbellsoup.com |
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Let's Get Cooking!
