Blackberry Supremes

Southern Living
Blackberry SupremesRecipe
Photo: William Dickey; Styling: Mary Lyn Hill Jenkins
Makes 20 tarts


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1 (15-ounce) package refrigerated piecrusts
1/3 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 pint fresh blackberries
1 (3-ounce) package cream cheese, softened
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 cup powdered sugar


Unfold piecrusts; press out fold lines with a rolling pin on a lightly floured surface. Cut piecrusts with a 2 1/2-inch star-shaped cutter, and fit into lightly greased miniature muffin pans.

Bake at 350° for 7 minutes or until golden. Remove from pans, and cool on wire racks.

Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heat. Boil, stirring constantly, 1 minute; remove from heat.

Stir together cream cheese and next 3 ingredients.

Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture. Sprinkle with additional powdered sugar, if desired.

Created date

December 1999