Puff Pastry Fruit Tart in 45 Minutes

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet slightly on the parchment and lightly score a 1-inch border around the edge without cutting all the way through.
3. Brush the scored border with beaten egg wash and sprinkle with granulated sugar.
4. Bake for 12–15 minutes until the pastry is mahogany-colored and risen around the edges, then let cool completely.
5. Beat softened low-fat cream cheese until smooth.
6. Add chilled mascarpone, maple syrup, vanilla, and lemon zest; whip on medium-high speed for 2 minutes until airy with soft peaks.
7. Spread the cream filling evenly within the baked pastry border.
8. Arrange mixed fresh berries on top of the cream filling in a mosaic pattern.
9. Heat apricot preserves and water in a small saucepan until melted, then brush the glaze over the berries.