Cream Cheese Jewel Tart

Elegant and easy! Start with a refrigerated pie crust, top with berries and enjoy! ...MORE + LESS -

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.