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Blackberry Supremes

Photo: William Dickey; Styling: Mary Lyn Hill Jenkins
Yield Makes 20 tarts

Ingredients

  • 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

How to Make It

  1. 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.

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

  3. 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.

  4. Stir together cream cheese and next 3 ingredients.

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