Razzy Jazzy Berry Tarts Recipe

Razzy Jazzy Berry Tarts Recipe photo by Taste of Home

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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

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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