Razzy Jazzy Berry Tarts

By ezunich

Ingredients

• 1 cup butter, softened
• 2 pkg. (3 oz. each) cream cheese, softened
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 1/2 cups fresh blueberries
• 2/3 cup blueberry preserves
• 1 1/2 cups fresh raspberries
• 2/3 cup seedless raspberry jam

Details

Servings 3

Preparation

Step 1

1. In a large bowl, beat butter and cream cheese until smooth; beat in flour and salt. Combine the flour
and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With well-floured hands, press dough onto bottoms and up sides of cups; flute edges if desired.

2. Bake tarts at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.

3. On a lightly floured surface, roll remaining dough to 1/8-in. thickness. Cut stars with a floured 1 1/2- in. cookie cutter. Using a knife, cut stripes out of dough. Place on ungreased baking sheet. Bake at 325° for 3-5 minutes or until lightly browned.

4. In a small bowl, combine the blueberries and blueberry preserves; spoon into half of the tarts. In another small bowl, combine raspberries and raspberry jam; spoon into remaining tarts. Top with stars and stripes.