RAZZY JAZZY BERRY TARTS

Razzy Jazzy Berry Tarts image

I serve these fresh-fruit tarts every July at my family's Independence Day celebration. Sometimes I substitute blackberries with blackberry jam, and I often add slivered almonds to the fillings. -Nicole Chatron, Tulsa, Oklahoma

Provided by Taste of Home

Time 1h20m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups fresh blueberries
2/3 cup blueberry preserves
1-1/2 cups fresh raspberries
2/3 cup seedless raspberry jam

Steps:

Preheat oven to 325°. In a large bowl, beat butter and cream cheese until smooth. In another bowl, whisk flour and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With floured hands, press dough onto bottoms and up sides of cups; flute edges if desired., Bake 20-25 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks to cool completely., On a lightly floured surface, roll remaining dough to 1/8-in. thickness. Cut dough with a floured 1-1/2-in. star-shaped cookie cutter; cut 1/4-in. stripes with a small knife. Place stars and stripes on ungreased baking sheets. Bake 4-6 minutes or until lightly browned., In a small bowl, combine blueberries and blueberry preserves; spoon into half of the tarts. In another bowl, combine raspberries and raspberry jam; spoon into remaining tarts. Top with cut-outs.

Nutrition Facts : Calories 122 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 83mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.