DEVILISH BERRY TART
Yield: one 4"x10" tart

1 sheet frozen puff pastry dough
2/3 cup Mascarpone cheese
2 pints fresh strawberries, blueberries, raspberries or blackberries
1/4 jar (2-3 oz.) Caramel Sin
4 oz. currant jelly

Construct and blind-bake tart shell according to package directions.
Warm Caramel Sin to pouring consistency in a microwave oven or water bath.
Add to cheese and stir until thoroughly blended in a small bowl.
Smooth mixture evenly over bottom of pastry.
Place berries top-down to fill.
Melt jelly in small saucepan over very low heat. Use pastry brush to apply glaze to berries.
You're ready to serve or chill up to one hour.

Fancy in a flash. Almost too pretty to eat.