I've been making the filling for this tart for over 25 years, ever since I first saw the basic recipe in Family Circle Magazine.  There's nothing to it, yet you couldn't ask for a more impressive showcase for fresh raspberries or, for that matter, fresh fruit of any kind.

Ingredients:

1 pie shell baked in 9-inch round fluted tart pan
1 package (8 oz.) cream cheese
1/4 cup sugar
1 tablespoon heavy cream
1 and 1/2 tablespoons orange liqueur
1 pint raspberries
1/4 cup apple jelly

Directions:

Beat cream cheese until fluffy and add sugar, cream, and liqueur.  Spread over pasty and refrigerate one hour.  Arrange berries over tart and brush lightly with melted apple jelly to glaze.

Printer-friendly

E-mail this page to a friend