Pie cubed

I don’t know what it is about this recipe title that makes my mouth water.

Is it the cream? Berries? Tart? Fresh?

I think it’s all those words put together that makes it sound so appetizing. Another bonus – it’s pretty simple to put together.

Another recipe from Pillsbury:

Fresh Berry Cream Tart

Heat oven to 450 degrees. Prepare one refrigerated 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 lightly golden brown. Cool completely.

In small bowl, combine one 8-ounce package cream cheese, softened, 1/3 cup sugar and 1 tablespoon orange-flavored liqueur or orange juice; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with 4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries and/or blackberries; brush berries with 1/3 cup red currant jelly, melted, to glaze.

Refrigerate at least 2 hours before serving. Store in refrigerator.
 

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