Fruit Tart

1 sheet frozen puff pastry (½ of 17.3-oz. pkg.), thawed
1 package (3.4 oz.) Jell-O vanilla flavor instant pudding
1 cup cold milk
1 cup thawed Cool Whip whipped topping
1 square Baker’s white chocolate
1 cup quartered fresh strawberries
1 can (11 oz.) mandarin oranges, drained
1 kiwi, peeled, sliced and halved
3 tablespoons apricot preserves
2 teaspoons water

Heat oven to 400ºF. Unroll pastry on baking sheet. Fold over edges of pastry to form ½-inch rim; press firmly to base to seal. Prick pastry sheet with fork. Bake 10 to 15 minutes or until puffed and golden brown. Cool completely. Place on tray. Beat pudding mix and milk in large bowl with whisk for 2 minutes. Stir in whipped topping; spread onto pastry. Melt chocolate as directed on package. Arrange fruit over pudding mixture. Mix preserves and water; brush onto fruit. Drizzle with chocolate. Let stand until chocolate is firm.