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June 23, 2008
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Cream Cheese Jewel Tart
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), 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

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

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.

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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