This recipe was an instant hit! I made it for my husband's first company picnic. I was very nervous about meeting everyone and about what I should bring to the party. My dish was the only thing that was completely eaten! I followed the recipe verbatim, and I wouldn't make any changes. I think that little bite-sized treats are the best thing to bring to a party because people aren't as shy to munch. I definitely plan on making these again!
Photo: William Dickey; Styling: Mary Lyn Hill Jenkins
Yield: Makes 20 tarts
- 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.
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