Separate dough into 4 long rectangles. Place rectangles crosswise on large, ungreased cookie sheet; firmly press edges and perforations to seal. Press or roll out to form 15- x 10-inch rectangle; form 1/2-inch crust edge.
Bake 12-15 minutes or until golden brown; cool completely, about 20 minutes.
In medium mixing bowl, combine cream cheese and filling ingredients together; beat until smooth. Spread evenly over crust. Sprinkle with fresh fruit.
In small saucepan, melt apple jelly and apricot preserves or orange marmalade over low heat until smooth, stirring constantly. Drizzle over fruit.
Refrigerate at least 2 hours. Cover and refrigerate any remaining tart.