Fresh Berry and Orange Zest Tarts

Preheat your oven to 425° F.

Roll each sheet of puff pastry out lightly to form a rectangle. Prick each sheet of pastry all over with a fork. Cut 1 sheet into 6 squares. Cut the second sheet into identical shapes, but using the tip of a sharp knife, cut out the center of each shape, leaving approximately 1/2-inch sides. (Save the cut out centers to be re-cut and used for decoration if desired.)

Brush the original pastry squares with a little of the egg wash and fit the corresponding second sheet of squares (with the centers removed) on top. Each of these will be a separate "pastry shell." Press the top layer of pastry down on the bottom layer of each to seal well.

Place the pastry shells on a baking sheet, leaving at least a 1/2-inch between each. Brush the tops of the pastries with the egg wash. Cook for 15 to 25 minutes, or until golden brown. Allow to cool completely.

For the tarts

Mix together the cream cheese, orange zest and powdered sugar until smooth. Spoon this mixture into a pastry bag fitted with a star tip. Pipe a layer of filling into each of the pastry shells. Top each with a combination of the three fruits. Sprinkle with additional powdered sugar and garnish with additional orange zest.