Blueberry and Lemon Tarts

 

 

 

1 can of blueberry or Lemon pie filling

 

Dough for tart shells

 

1/2 cup butter, softened                 125ml

1/2 pkg cream cheese, softened     250g

1 cup flour                                     250ml

 

Preheat oven to 325F.

Beat butter and cream cheese in bowl or mixer until smooth. Add flour, mix until dough forms.

 

Shape into 1 inch balls. Place the balls into mini muffin tin, ungreased. Use mini tart shaper to push down on the balls to form your tart shell.

 

Use a 1 inch scoop and put the pie filling in each tart shell. I can will make  mini 48 tarts. Half a can will make 24.

 

Bake for 20-25 minutes or until lightly golden brown.

 

Place on a cooling rack.

 

 

                                                             

                                                           Dough

 

 

                                                           Shells

 

 

                                                           Blueberry

                                                           Lemon