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Fruit Pies and Tarts Made Easy

8 servings Prep time: 15 minutes Start to finish: 2 hours 55 minutes Crust 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box Filling 1 8-ounce package cream cheese, softened 1/3 cup sugar 1 tablespoon orange-flavored liqueur or orange juice 4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries) 1/3 cup red currant jelly, melted

Heat oven to 450-degrees F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9-11 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 two hours before serving. Store in refrigerator. All materials courtesy of Family Features