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
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Steps
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.
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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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