Categories: Dessert
Ingredients
- 4 ounce(s) cream cheese, reduced-fat, softened
- 2 tablespoon orange marmalade, reduced-sugar
- 4 ounce(s) frozen light whipped dessert topping, thawed
- 3 cup(s) assorted fresh berries (such as sliced strawberries, blueberries, raspberries, and/or blackberries)
- 1 1/4 cup(s) flour, all-purpose
- 1/4 tablespoon salt
- 1/3 cup(s) shortening
- 4 tablespoon water, adding 1 tablespoon at a time
Directions
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Preheat oven to 450° degrees.
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Prepare Single-Crust Pastry (see recipe below).
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On a lightly floured surface, flatten the ball of pastry dough with your hands.
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Roll dough from center to edge into a circle about 11 inches in diameter.
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To transfer pastry, wrap it around the rolling pin.
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Unroll pastry into a 9-inch tart pan with a removable bottom.
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Ease pastry into tart pan, being careful not to stretch pastry.
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Press pastry into fluted side of tart pan.
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Trim pastry to the edge of the tart pan.
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Prick the bottom and side of pastry generously with the tines of a fork.
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Line pastry with a double thickness of foil.
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Bake for 8 minutes; remove foil.
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Bake for 6 to 8 minutes more or until pastry is golden brown.
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Cool in pan on a wire rack for 30 minutes.
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In a medium bowl, beat cream cheese with an electric mixer on medium to high speed about 30 seconds or until fluffy.
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Beat in marmalade.
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Fold in whipped topping.
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Spread cream cheese mixture in bottom of cooled crust.
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Arrange berries on cream cheese mixture.
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Single-Crust Pastry:
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In a large bowl, stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
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Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size.
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Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork.
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Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total).
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Form dough into a ball.