RAZZY JAZZY BERRY TARTS
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
Categories Desserts
Time 1h20m
Yield 3 dozen.
Number Of Ingredients 8
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.
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