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Cream Cheese Jewel Tart

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

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 (2) 2 Reviews
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  • Prep Time 15 min
  • Total Time 2 hr 45 min
  • Servings 8

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 450°F. 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.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
230mg
230%;
Total Carbohydrate
38g
38%
(Dietary Fiber
3g
3%
  Sugars
20g
20%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
20%;
Calcium
4%;
Iron
2%;
Exchanges:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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