Jeweled Fruit & Cream Tart

Campbell's Jeweled Fruit & Cream Tart Recipe

Puff pastry forms the crust for a delicious and refreshing tart filled with sweetened cream cheese, slivered almonds, fresh or canned fruit and a drizzle of apricot preserves.

At a glance


15 min.


1 hr. 25 min.



Thaw: 40 min.

Bake: 15 min.

Cool: 15 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

2 tablespoons all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg, beaten
3 tablespoons sugar
1 package (8 ounces) cream cheese, softened
1/3 cup sliced, toasted almonds
2 1/2 cups canned peaches or your favorite canned fruit, drained or sliced fresh fruit
1/2 cup apricot preserves, warmed

How to Make It

  • 1

    Heat the oven to 375°F. Lightly grease a baking sheet.

  • 2

    Sprinkle the work surface with the flour. Unfold the pastry on the floured surface. Roll the pastry into a 12 x 12-inch square. Cut the square into a 12-inch circle. Roll the edges of the pastry inward 1-inch to form a rim. Prick the center of the pastry with a fork. Brush the pastry with the egg and sprinkle with 1 tablespoon sugar.

  • 3

    Bake for 15 minutes or until the pastry is golden brown. Remove the pastry from the baking sheet and cool on a wire rack.

  • 4

    Stir the cream cheese and remaining sugar in a small bowl until the mixture is smooth. Spread the cream cheese mixture onto the pastry shell. Top with 1/4 cup almonds. Arrange the fruit over the top and drizzle with the preserves. Sprinkle with the remaining almonds.

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  • Ingredient Note: Use any one or a combination of the following: Fresh sliced strawberries, bananas, kiwi fruit, fresh raspberries, fresh blackberries, canned sliced peaches, pears or apricots.
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