Citrus Fruit Tarts recipe

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 peel
1 cup frozen whipped topping, thawed
6 strawberries, cut into halves
3 peeled orange slices, cut into quarters
1 kiwi, peeled and cut into 12 chunks
1/2 cup apricot preserves, warmed

PREHEAT oven to 400 degrees F. Bake and cool pastry shells according to package directions. Cool on wire racks.

MIX cream cheese, sugar, orange juice and orange peel until smooth. Fold in whipped topping.

SPOON about 3 tablespoons cream cheese mixture into each shell. Divide fruit among shells. Brush preserves over fruit. Serve immediately, or cover and refrigerate up to 4 hours.

Makes 12 tarts.

TIP: To soften cream cheese, remove wrapper and place on microwavable plate. Microwave on HIGH 15 seconds.

Recipe and photograph provided courtesy of Campbell's Kitchen.