
PREHEAT oven to 400°F. Bake and cool pastry shells according to package directions. Cool on wire racks.
MIX cream cheese, sugar, orange juice and orange peel until smooth. Fold in whipped topping.
SPOON about 3 tbsp. cream cheese mixture into each shell. Divide fruit among shells. Brush preserves over fruit. Serve immediately, or cover and refrigerate up to 4 hr. Makes 12 tarts.
TIP: To soften cream cheese, remove wrapper and place on microwavable plate. Microwave on HIGH 15 seconds.
This recipe has been added to the following public cookbooks:
Larie's Favorite Recipes
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