Recipe - Puff-Pastry Fruit Tart With Almond Cream

One half pack Frozen puff pastry sheets;
thawed (17
; 1/4ounce) (1
; sheet)
1 Egg; beaten to blend
; (glaze)
1 pack Almond paste; (7ounce)
3 tablespoon Whipping cream
One half cup Apricot jam
One fourth teaspoon Ground ginger
Sliced assorted fresh fruit;
(such as kiwi fruit,
; strawberries and
; bananas)

Preheat oven to 400F. Cut 3/4inchwide strip off each side of pastry and
reserve. Roll out pastry square on work surface to 9 1/2inch square. Brush
edges of square with egg glaze. Arrange 3/4inchwide strips atop edges,
forming raised border. Brush border with glaze. Pierce center of pastry all
over with fork. Bake until pastry is golden brown about 25 minutes.

Meanwhile, blend almond paste and cream in processor until almost smooth.
Spoon almond filling into center of tart and spread evenly. Bake 5 minutes.
Transfer to rack and cool.

Melt jam with ginger in heavy small saucepan over low heat, stirring
frequently. Arrange fruit decoratively atop tart. Brush jam glaze over
fruit. Cut tart into squares and serve.

Serves 4.

Bon Appetit May 1993

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