Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living July 1999

Gallery

Credit: William Dickey; Styling: Mary Lyn Hill Jenkins

Recipe Summary test

Yield:
Makes 20 tarts
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement