1. Preheat oven to 400*F. 2. On lightly floured surface, unfold puff pastry sheet. 3. Cut pastry on a fold line to remove 1 (9"by 3") strip;set aside. 4. With floured rolling pin, roll remaining larger pastry piece into about a 14" by 8" rectangle and transfer to a large cookie sheet. 5. With a sharp knife, trim pastry to make straight edges. 6. On a floured surface, roll remaining pastry strip into 16" by 3" rectangle: fold in half to form 8"by 3"rectangle, then cut lengthwise into 3 equal strips. 7. Unfold strips. 8. Moisten edges of pastry on cookie sheet (with finger dipped in water). 9. Place one pastry strip on dampened edge of each long side of the rectangle; trim to fit. 10. Cut remaining pastry strip crosswise in half and place each half along short sides of rectangle, overlapping strips on long sides. 11. With a rolling pin- lightly roll over dough to seal edges. 12. With a fork prick dough rectangle (inside the strips) at 1/4" intervals to prevent puffing during baking. 13. Bake tart shell 13 to 15 min or until lightly browned. 14. (If the center of the pastry puffs up, open oven and press down with the back of a spoon after 7 min baking) Remove pastry from cookie sheet and cool on a wire rack. 15. Meanwhile in a small bowl with a spoon or fork, mix cream cheese, heavy cream,sugar, and 1tbs liqueur until smooth (although some small lumps of cream cheese may remain). 16. Spread cream cheese filling into cooled pastry shell. 17. You can arrange fruit however you like although it was recommended to me to make rows of fruit down the long side of the tart (a row of grapes, a row of kiwis, a row of strawberries). 18. Stir remaining 1 t. 19. liqueur into the melted apricot jam. 20. Brush jam mixture over fruit. 21. If not serving right away, cover and refrigerate up to 8 hrs. ---------------------------------------------------------------------------
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