Recipe Archives->Pies->Strawberry Peach Tart 02

STRAWBERRY PEACH TART

1 sheet (from a 17 1/4 oz pkg) frozen puff pastry, thawed
1 pkg (8 oz) fat-free cream cheese
1/2 cup confectioner's sugar
2 Tbsp. fresh lemon juice
1 Tbsp. grated lemon peel
1 tsp. vanilla
2 medium peaches, peeled and sliced, or 1 can (16 oz) sliced peaches in juice
12 fresh strawberries, hulled, or frozen strawberries, thawed

1/2 cup peach or apricot preserves
2 Tbsp. water

Preheat oven to 425 degrees.  On a floured surface, using a floured
rolling pin, roll out pastry to a 13" circle.  Fit pastry into an
11-inch tart pan; trim any excess.  Prick pastry with fork.  Line
pastry with foil; fill with dried beans.  Bake for 10 minutes.
Remove beans and foil.  Bake until  golden, about 5 minutes.  Cool
on a wire rack. In a medium mixing bowl, using an electric mixer
set on medium speed, beat  cream cheese, confectioner's sugar,
lemon juice, lemon peel, and vanilla until smooth.

In a small saucepan, combine preserves and water.  Stir over medium
heat until melted.  Strain and cool slightly. Spread cream-cheese
mixture in pastry shell.  Arrange peaches around outer edges of
shell and place strawberries in center.  Brush with glaze.  Chill
until glaze is set, about 1 hour.  Cut into wedges and serve.

Printable version: strawberry-peach-tart02.txt.