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1
Preheat oven to 400 degrees F. On lightly floured surface, unfold puff-pastry sheet.
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2
Cut pastry along a fold line to remove 1 strip (about 9 inches by 3 inches); set aside.
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3
With floured rolling pin, roll remaining larger pastry piece into about 14-inch by 8-inch rectangle; transfer to large cookie sheet.
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4
With sharp knife, trim pastry to make straight edges.
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5
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.
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6
Unfold strips.
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7
Moisten edges of pastry on cookie sheet with finger dipped in water.
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8
Place 1 pastry strip on dampened edge of each long side of rectangle; trim to fit.
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9
Cut remaining pastry strip crosswise in half and place each along short sides of rectangle, overlapping strips on long sides.
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10
With rolling pin, lightly roll over dough to seal edges.
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11
With fork, prick dough rectangle (inside of strips) at 1/4-inch intervals to prevent puffing during baking.
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12
Bake tart shell 13 to 15 minutes or until lightly browned.
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13
(If center of pastry puffs up, open oven and press down with back of spoon after 7 minutes baking.)
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14
Remove pastry from cookie sheet; cool on wire rack.
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15
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).
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16
Spread cream-cheese filling into cooled pastry shell.
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17
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.
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18
Repeat rows with remaining fruit (you may have a few pieces of fruit left over).
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19
Stir remaining 1 teaspoon liqueur into apricot jam.
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20
Brush jam mixture over fruit.
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21
If not serving tart right away, cover and refrigerate up to 8 hours.
