Preheat oven to 400°F Roll out pastry on lightly floured surface to 11-inch square. Place on baking sheet. Fold over edges of pastry to form 1/2-inch rim. Prick pastry sheet with fork. Bake 10-15 minutes or until puffed and golden brown. Cool completely. Place on serving tray.
Add milk to dry pudding mix in large bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread onto center of pastry.
Arrange fruit in rows over pudding mixture. Mix jam and water; brush over fruit. Drizzle with melted chocolate. Let stand until chocolate is firm Serve immediatelyl, or cover and refrigerate until ready to serve.
SUBSTITUTE: Substitute Kraft Pure Orange Marmalade for the apricot jam.
HOW TO DRIZZLE CHOCOLATE: Dip a large spoon in the bowl of melted chocolate., Quickly move the spoon back and forth over the tart, letting the chocolate fall in thin ribbons from the end of the spoon. Repeat until all of the chocolate is used.