Razzy Jazzy Berry Tarts Recipe

Razzy Jazzy Berry Tarts RecipePhoto by: Taste of Home Razzy Jazzy Berry Tarts Recipe Rating 5

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Razzy Jazzy Berry Tarts Recipe
  • Prep: 1 hour Bake: 20 min.
  • Yield: 36 Servings
60 20 80

Ingredients

  • 1 cup butter, softened
  • 2 packages (3 ounces each) 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

Directions

  • In a large bowl, beat butter and cream cheese until smooth. 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.
  • 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.
  • On a lightly floured surface, roll remaining dough to 1/8-in. thickness. Cut stars 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 at 325° for 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. Yield: 3 dozen.

Nutritional Facts 1 tart equals 122 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 83 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Razzy Jazzy Berry Tarts in Taste of Home June/July 2011, p27

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Taste of Home

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