Fresh Berry Cream Tart
1 refrigerated pie crust (from 14.1-ounce box), softened as directed on boxFilling:1 8-ounce package cream cheese, softened1/3 cup sugar1 tablespoon orange-flavored liqueur or orange juice4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)1/3 cup red currant jelly, meltedHeat oven to 450 degrees. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.In small bowl, combine cream cheese, sugar and liqueur; 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.
