Puff-Pastry Fruit Tarts

Thaw frozen puff pastry sheet at room temperature 20 to 30 minutes as label directs.

Preheat oven to 400°F (205°C). Unfold puff pastry sheet on lightly floured surface. With sharp knife, cut thin strip of pastry, about 1/8-inch wide, from each side of pastry sheet (fresh-cut edges are needed for maximum puffing during baking). Then, cut pastry along folds into 3 rectangles; cut each rectangle crosswise in half, making six 4 1/2 x 3-inch rectangles in all.

With sharp knife, leaving a 1/2-inch border all around, score a small rectangle on top of each rectangle, being careful not to cut all the way through pastry dough.

Place rectangles on ungreased large cookie sheet. Bake 20 minutes or until pastry is puffed and golden. While pastry is still warm, with knife, cut the small rectangles again to remove top layer of pastry. (Reserve these trimmings to serve with ice cream another day.) Cool pastry shells completely on wire rack.

In small saucepan over low heat, heat apple jelly until melted, stirring constantly. Remove saucepan from heat; cool slightly.

Prepare 1 fruit from choice of fruit above: Thinly slice apricots, plums, nectarines, strawberries, or grapes.

In small bowl, with spoon, mix whipped cream cheese, light cream, sugar, and vanilla extract. Spread cream-cheese filling in pastry shells; arrange apricot slices or other fruit on top. With pastry brush, gently brush melted apple jelly over fruit to glaze.