Elegant and easy! Start with a refrigerated pie crust, top with berries and enjoy!
box Pillsbury™ refrigerated pie crusts, softened as directed on box
package (8 oz) cream cheese, softened
tablespoon orange-flavored liqueur or orange juice
cups assorted fresh whole berries (such as small strawberries, blueberries, raspberries, and/or blackberries)
cup red currant jelly, melted
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.
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.
Top tart with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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 Choice2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.