Any fruit combined with cream cheese and lemon curd base will make a tasty and pretty tart!
http://www.puffpastry.com/videos-and-tips
Check out these clever videos from Pepperidge Farms. This will give you great tips on how to use the puff pastry dough. My one hint is that you let it sit for 40 minutes then work with it. If it gets too soft it becomes unmanagable.
Checkerboard Pastry Tart
| 1 | Box | Pepperidge Farm Puff Pastry (2 sheets) |
| 1 | Large | Egg (beaten) |
| 8 | Ounces | Regular Cream Cheese |
| ¼ | Cup | Powdered Sugar |
| ¼ | Teaspoon | Vanilla Extract |
| 1 | Jar | Lemon Curd (or homemade about 1 cup) |
| 2-3 | Cups | Berries |
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Decide what serving platter you will use prior to rolling out pastry dough.
Lightly flour a cutting board and gently unfold one pastry and roll it into desired size rectangle to fit serving platter. The less you handle it, the better. Watch the Pepperidge Farm video for tips. Put dough on parchment lined baking sheet.
Beat egg. Roll out second piece into the same size as first. Cut according to the chart.
Using the egg as glue, brush egg on the bottom crust where you will place the top piece. Place the pieces on top according to the chart. Pierce generously with fork.
Bake about 15 minutes until golden brown. It may puff up but will fall when cooled. Cool on rack.
Place on serving platter.
Mix softened cream cheese, powdered sugar and vanilla until smooth. Put heaping teaspoons of mixture in alternating squares. Use a knife or spatula to shape into the square. Repeat the same process with the lemon curd in remaining squares. Top with berries.
Chill for at least 2 hours before serving. Using a pizza cutter cut into squares on platter. I use a plastic cutter so I do not damage my platter.
Have a yummy day! 
JudeTheFoodie.com
