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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

Stir together cream cheese and next 3 ingredients.

Step 5

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

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