Preheat oven to 400ºF.

Arrange puff pastry on a cookie sheet and fold edges in on all sides to form 1/2-inch borders, leaving corners unfolded. Form points at corners by twisting ends and pressing them gently onto baking sheet.

Wash and dry fruit and place in a bowl. Add the salt, and cinnamon plus 2 T. sugar and gently mix.

Arrange fruit in an even layer on top of pastry. Sprinkle with remaining 1 T. sugar and chopped rosemary.

Bake until pastry is golden brown, 20-25 minutes.

While pastry is baking, prepare glaze by heating the preserves.

While tart is still warm, drizzle the fruit tart with heated berry preserve mixture. Allow to cool completely. Dust with powdered sugar and serve.