Cream Cheese Jewel Tart

Elegant and easy! Start with a refrigerated pie crust, top with berries and enjoy!

Ingredients

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)

1 pkg (250 g) cream cheese, softened
1/3 cup (75 mL) granulated sugar
1 tbsp (15 mL) orange-flavoured liqueur or orange juice
4 cups (1 L) assorted fresh whole berries (such as small strawberries, blueberries, raspberries, and/or blackberries)
1/3 cup (75 mL) red currant jelly, melted

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1

Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2

In small bowl, beat cream cheese, sugar and liqueur with electric mixer on medium speed until well blended and smooth. Spread evenly in cooled baked shell.
3

Top tart with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

Tip: The crust and cream cheese filling can be assembled and refrigerated overnight. Just before serving, arrange the berries over the tart, and brush with the melted jelly.

No nutrition information available for this recipe