Banana Cream Fruit Tart

Heat oven to 425°F. Coat a large baking sheet with nonstick spray.

Place one thawed pastry sheet on a lightly floured work surface. Cut a 1-inch strip from each long side. Brush pastry with egg wash and place strips over each long edge to form a border. Brush top of border with egg wash. Prick bottom of pastry with a fork. (see Tip). Transfer to baking sheet. Repeat with remaining pastry sheet to form a second tart.

Bake at 425°F for 16 to 17 minutes. Transfer to wire rack to cool. Gently press down centers if puffed.

Prepare pudding following package directions, using half-and-half instead of milk.

Spread half of the pudding over each cooled pastry. Arrange a row of each type of fruit on the two pudding-topped sheets of pastry.

Heat jelly until melted. Brush over fruit on both tarts. Refrigerate for at least 1 hour before serving.