Recipe: Blackberry Supremes

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