Serve a Festive Fruit Tart for Dessert

This berrylicious tart satisfies sweet tooth cravings and bursts with seasonal flavors so it’s a great choice for a Mother’s Day dessert or winding down a Memorial Day cookout.

Cream Cheese and Mixed Berry Tart

Serves 8


1 refrigerated pie crust, softened (only use 1 pie crust from a 14.1-ounce package)
1 package (8 ounces) of cream cheese, softened
½ cup sugar
1 tablespoon orange juice
¼ cup strawberry jelly
3 to 4 cups fresh berries (blackberries, blueberries, raspberries, strawberries)


Following package directions, prepare and bake the pie crust for a 9-inch tart pan. Cool pie crust completely.

Place cream cheese, sugar, and orange juice in a small bowl; beat until smooth. Spoon the cream cheese filling into the cooled pie crust; evenly spread the filling with the back of the spoon. Chill pie for 1 hour.

Once the pie has cooled for 1 hour, melt the jelly in a microwave for a few seconds until it is liquefied; let it cool until, at least, slightly warm.

Place berries atop cream cheese filling (you can randomly place berries atop the cream cheese or you can get creative and make a pattern with the berries). Brush the berries with the melted jelly, then place the pie in the refrigerator for 1 hour before serving. Store any leftovers in the refrigerator.