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LOCATION: Recipes >> Pies >> Strawberry Peach Tart 02

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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.

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