A single-pan tart that turns the sweet spread into warm, jammy filling in a buttery shell. The berries and cream cheese work like a fruit danish, but faster and less fussy. Built on the one thing your shelf holds.

Serves 2. 35 minutes, 15 at the stove.

About 820 calories a serving, 18 g protein, 61 g carbohydrate, 56 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Mix 1 cup flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl. Cut 6 tablespoons cold butter into small pieces and work it into the flour with your fingertips until it looks like coarse breadcrumbs. Crack 1 egg into a small bowl, beat it lightly, then pour half into the flour mixture and toss with a fork until it just comes together into a shaggy dough. Press it into an 8-inch pie tin, covering the bottom and
2. Heat your oven to 375 degrees F [190 degrees C]. Prick the dough all over with a fork, then spread the entire 8 ounces of berry cream cheese spread evenly over the bottom. Bake for 18 to 20 minutes until the crust is golden at the edges and the filling is warm and lightly bubbling at the center.20 min
3. Remove the tart from the oven and let it rest for 2 minutes before serving. Slide a thin spatula around the edges to loosen it, then cut into two wedges and transfer to plates.

Note Swap the butter for coconut oil if you prefer. Leftovers keep in the fridge for two days and taste good cold or warmed gently. Serve with vanilla ice cream, Greek yogurt, or simply on its own.