Thursday, July 15, 2010

Fresh Berry Cream Tart

  • 1 refrigerated pastry from 14.1 oz box of pie crust
  • 8 oz cream cheese
  • 1/3 c sugar
  • 1 T triple sec
  • 4 c berries (we used blackberries, blueberries, and raspberries)
  • 1/3 c red currant jelly or orange marmalade
Spread pie crust in bottom of pie pan; cook for 9-11 minutes (or until light golden) at 450 degrees.

Combine cream cheese, sugar, and triple sec; spread in pie shell.

Arrange berries over mixture.

Melt jelly or marmalade and glaze over berries.

*Recipe courtesy of Mama B

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