snack saturday

Easy Fruit Tart

1/2 block (1/2 of 397-g pkg.) frozen puff pastry, thawed
1 pkg. (4-serving size) Vanilla Instant Pudding
1 cup cold milk
1 cup thawed Whipped Topping
1 cup quartered fresh strawberries
1 can (10 fl oz/284 mL) mandarin oranges, drained
1 kiwi, peeled, sliced and halved
3 Tbsp. Apricot Jam
2 tsp. water
1 square White Chocolate, melted

HEAT oven to 400ºF.

ROLL out pastry on lightly floured surface to 11-inch square. Place on baking sheet. Fold over edges of pastry to form 1/2-inch rim. Prick pastry sheet with fork. Bake 10 to 15 min. or until puffed and golden brown. Cool completely. Place on serving tray.

BEAT pudding mix and milk in large bowl with whisk 2 min. Stir in Cool Whip; spread onto centre of pastry.

ARRANGE fruit in rows over pudding mixture. Mix jam and water; brush over fruit. Drizzle with melted chocolate. Let stand until chocolate is firm. Serve immediately. Or refrigerate until ready to serve.