1 (15 ounce) package refrigerated piecrusts
1/3 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 pint fresh blackberries
1 (3 ounces) package cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
Unfold piecrusts; press out fold lines with a rolling pin on a lightly floured surface.
Cut piecrusts with a 2 1/2 inch star-shaped cutter, and fit into lightly greased minature muffin pans.
Bake at 350 degrees for 7 minutes or until golden.
Remove from pans, and cool on wire racks.
Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heatl
Boil, constantly, 1 minute; remove from heat.
Stir together cream cheese and next 3 ingredients.
Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture.
Sprinkle with additional powdered sugar, if desired.
Makes 20 tarts.
Southern Living July 1999