Summer Berry Baby Stars with Cream Cheese Dollops EZ

These are SO good and SO quick and SO easy that you'll want to have the frozen pie crust in your freezer and a package of cream cheese in the fridge all summer so you can whip some up at a moments' notice. Very, very easy to make, l♥vely to look at and just as yummy when you pop one in your mouth! Once summer has turned into fall, these are equally delicious with a lemon custard or chocolate mousse filling.

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, blueberries, raspberries or strawberries
  
• 1 (3-ounce) package cream cheese, softened
• 2 tablespoons butter or margarine, 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 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.

Makes about 20.

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