Blackberry Supremes

Yield: Makes 20 tarts

Ingredients

• 1  (15-ounce) package refrigerated piecrusts
• 1/3  cup  water
• 1/2  cup  sugar
• 2  tablespoons  cornstarch
• 2  tablespoons  butter or margarine
• 1  pint fresh blackberries
• 1  (3-ounce) package cream cheese, softened
• 2  tablespoons  butter or margarine, softened
• 1  teaspoon  vanilla extract
• 1  cup  powdered sugar

Preparation

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 miniature muffin pans.

Bake at 350° 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 heat. Boil, stirring 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.