Looking for the perfect dessert to take to a cookout this weekend? Look no further! This fresh berry cream tart is not only crazy simple to pull together, but with fresh, delicious berries, everyone will be feeling the early summer fruit love! I adore baking from scratch, but roll-out pie crusts are my secret weapon. They save time and effort, and truthfully, they look totally homemade. You can use a regular pie dish if you don’t have a tart pan, so don’t feel like you need to run out to buy a special piece of equipment. Definitely don’t skip the finish, which is gently brushing the berries with melted jelly. It lends a glossy sheen to the berries and gives your tart/pie a professional look sure to impress.
Fresh Berry Cream Tart
Prep time: 15 minutes
Start to finish: 2 hours 55 minutes
- 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
- 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-degrees F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom, or a 9″ pie pan. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
In small bowl, combine cream cheese, sugar and liqueur or orange juice; 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.
Recipe courtesy of Pillsbury
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