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1
Preheat oven to 450F Prepare Single-Crust Pastry.
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2
On a lightly floured surface, flatten the ball of pastry dough with your hands.
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3
Roll dough from center to edge into a circle about 11 inches in diameter.
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4
To transfer pastry, wrap it around the rolling pin.
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5
Unroll pastry into a 9-inch tart pan with a removable bottom.
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6
Ease pastry into tart pan, being careful not to stretch pastry.
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7
Press pastry into fluted side of tart pan.
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8
Trim pastry to the edge of the tart pan.
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9
Prick the bottom and side of pastry generously with the tines of a fork.
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10
Line pastry with a double thickness of foil.
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11
Bake for 8 minutes; remove foil.
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12
Bake for 6 to 8 minutes more or until pastry is golden brown.
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13
Cool in pan on a wire rack for 30 minutes.
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14
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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15
Beat in marmalade.
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16
Fold in whipped topping.
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17
Spread cream cheese mixture in bottom of cooled crust.
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18
Arrange berries on cream cheese mixture.
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19
Single-Crust Pastry:
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20
In a large bowl, stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt.
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21
Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size.
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22
Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork.
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23
Push moistened dough to the side of the bowl.
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24
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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25
Form dough into a ball.
