Cream Cheese Jewel Tart

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

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Servings 8

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( 19 ) Ratings

19 Ratings

5 Stars

4 Stars 15%

3 Stars 10%

2 Stars 15%

1 Stars

Member Reviews ( 5 )

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ingredients 6
Prep Time 15 min
Total Time 2 hr 45 min

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!

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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

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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.

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.

Review & Comments

Write a Review

bdefran

report Posted Aug. 21, 2008 4:21 PM

I made this for my husband and it was super easy. I did not have a 9in pan so I used by 11in pan and increased the filling and topping by half. I did not have orange juice so I used ½ tsp vanilla for the cream cheese filling. I could not find current jelly so I used strawberry jelly and added a pinch of sugar. Next time I will only use ½ of the jelly recommended and assemble prior to serving as the juice ran all over the refrigerator. My husband had 2 large pieces that night and polished it off for an afternoon snack the next day. It was very good.

Tonya GG

report Posted Jun. 26, 2008 12:05 PM

Easy, pretty and yummy! I will make this again and again!

Baker Nett

report Posted Jun. 24, 2008 6:44 AM

Made with backyard black raspberries and store bought fresh blackberries. My husband loved its small amount of cream cheese mixture with a large amount of berries. I loved the fact it was EASY to make.

CHEF BARBER

report Posted Jun. 24, 2008 12:08 AM

THIS DESERT LOOKS SO INVITING TO EAT AND SHARE WITH MY FAMILY, FRIENDS, AND CHURCH MEMBERS, SO THEY CAN TAKE A TASTE OF THIS HEAVENLY DESERT. I'LL DEFINATELY MAKE THIS DESERT YEARLY AT THIS TIME.

hmcintyre

report Posted Jun. 23, 2008 2:17 PM

Have tried this recipe and it is wonderful. The taste of blening the berries are great.