Strawberry-Kiwi-Almond Tart

1 package (7 oz) almond paste

1/4 cup butter or margarine, softened

2 tablespoons all-purpose flour

1 egg

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4 cup apricot preserves

2 cups sliced fresh strawberries (about 1 lb)

2 kiwifruit, peeled, halved lengthwise and sliced

• Heat oven to 375°F. In food processor bowl with metal blade, place almond paste. Cover; process with on-and-off pulses until finely ground. Add butter, flour and egg; process until smooth. Set aside.
• On ungreased cookie sheet, unroll dough into 1 large rectangle. Press into 12x9-inch rectangle, firmly pressing perforations to seal. Fold 1/2 inch of dough edges over, forming crust rim.
• Spread almond paste mixture over dough to within rim.
• Bake 15 to 20 minutes or until crust is golden brown. Immediately spread preserves over tart. Arrange fruit over warm tart. Serve warm or cool.

* I made this tonight for desert with some friends and we quite enjoyed it. I cooked ours in a 9X13 glass baking dish and we served it with fresh whipping cream. It was wonderful.