Fresh Berry Cream Tart

 

From the June/July 2016 issue of Eat Drink Mississippi

Crust
1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box

Filling
1 (8-ounce) package cream cheese, softened
1/3 cup sugar
1 tablespoon orange-flavored liqueur or orange juice
4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)
1/3 cup red currant jelly, melted

Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.


In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

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