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Razzy Jazzy Berry Tarts

 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
36 ServingsPrep: 1 hour Bake: 20 min.


  • 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


  • 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

2 of 2

Razzy Jazzy Berry Tarts (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.