Peach Blossom Tarts

Thaw one puff pastry sheet at room temperature. Then heat the oven to 400 degrees. With a cookie cutter or a butter knife, cut the pastry into four circles that measure about 4 inches in diameter. Use a butter knife to cut leaf shapes (about 1-1/2 inches long) from the puff pastry scraps. Bake on an ungreased baking sheet for 10 minutes. Transfer to a wire rack (a parent's job) and let cool completely.

Wash the peaches well, then cut them into halves and remove the pits. Thinly slice the halves into a mixing bowl. Dust the peaches with confectioners' sugar, and let them set while you prepare the cream cheese filling.

In a separate mixing bowl, blend the cream cheese and apricot or strawberry jam with a wooden spoon until smooth (another good job for kids). Gently split open each puff pastry circle and spread a thin layer of the cream cheese mixture on the bottom halves. Replace the tops and gently spread on more of the cream cheese mixture.

Layer the peach slices in a circular pattern on top of the cream cheese. Start at the outer edge and work toward the center. Finally, place a fresh raspberry in the center of each blossom and garnish with the pastry leaves. Serves 4.