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Ingredients
- Filling:
- 15 ounce package Pillsbury all ready pie crusts
- 8 ounce package cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- ½ cup raspberry or currant jelly
- 3 cups fresh blackberries, boysenberries or raspberries
- Directions:
- ● Heat oven to 425 degrees F.
- ● Cut each pie crust into 5 rounds with 4 inch cookie cutter.
- ● Fit each round over back of muffin cup or inside tart pans; prick thoroughly.
- ● Bake at 425 degrees for 7 to 10 minutes or until golden brown; cool and remove from pans.
- ● In a small bowl, combine cream cheese, powdered sugar and lemon juice; beat until smooth and fluffy.
- ● Spoon 1 ½ tablespoons cream cheese mixture into each tart shell.
- ● In a medium saucepan over low heat, melt jelly; remove from heat and stir in berries.
- ● Spoon over cream cheese filing.
- ● Refrigerate until serving time.
Details
Servings 10
Preparation
Step 1
350 calories/serving
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