French Fruit Tart - pastry

Method

• Preheat oven to 400 degrees F. On lightly floured surface, unfold puff-pastry sheet.
• Cut pastry along a fold line to remove 1 strip (about 9 inches by 3 inches); set aside.
• With floured rolling pin, roll remaining larger pastry piece into about 14-inch by 8-inch rectangle; transfer to large cookie sheet.
• With sharp knife, trim pastry to make straight edges.
• On floured surface, roll pastry strip into 16-inch by 3-inch rectangle; fold in half to form 8-inch by 3-inch rectangle, then cut lengthwise into 3 equal strips.
• Unfold strips.
• Moisten edges of pastry on cookie sheet with finger dipped in water.
• Place 1 pastry strip on dampened edge of each long side of rectangle; trim to fit.
• Cut remaining pastry strip crosswise in half and place each along short sides of rectangle, overlapping strips on long sides.
• With rolling pin, lightly roll over dough to seal edges.
• With fork, prick dough rectangle (inside of strips) at 1/4-inch intervals to prevent puffing during baking.
• Bake tart shell 13 to 15 minutes or until lightly browned.
• (If center of pastry puffs up, open oven and press down with back of spoon after 7 minutes baking.)
• Remove pastry from cookie sheet; cool on wire rack.
• Meanwhile, in small bowl, with spoon or fork, mix cream cheese, heavy cream, sugar, and 1 tablespoon liqueur until smooth (some small lumps of cream cheese may remain).
• Spread cream-cheese filling into cooled pastry shell.
• Arrange a row of grape halves on filling down 1 long side of tart, then a row of kiwifruit slices, then a row of strawberry halves.
• Repeat rows with remaining fruit (you may have a few pieces of fruit left over).
• Stir remaining 1 teaspoon liqueur into apricot jam.
• Brush jam mixture over fruit.
• If not serving tart right away, cover and refrigerate up to 8 hours.