Shelly's Recipe

MIXED BERRY TARTLETS

Category: Tarts

15 ounces refrigerated pie crust
8 ounces package cream cheese, softened
14 ounces can sweetened condensed milk
2 tsp lemon juice
3 cups fresh raspberries
3 cups fresh blackberries
1/4 cup apricot preserves, melted

Preheat oven to 450.

On lightly floured surface, unroll pie crust. Using 41/2-inch round cutter, cut pie crust in rounds. Press pie crust rounds into 12 (4-inch) miniature tart pans. Prick bottom of crust with fork. Bake 6 minutes, or until lightly browned. Remove from oven and let cool.

In medium bowl, combine cream cheese, milk, and lemon juice. Using electric mixer, beat until creamy. Spoon mixture evenly into baked tart shells. Chill 4 hours or overnight.

To serve, top each tart with fresh raspberries and blackberries. Brush berries lightly with melted apricot preserves to set.