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Razzy Jazzy Berry Tarts

Total Time

Prep: 1 hour Bake: 20 min.


3 dozen

I serve these fresh-fruit tarts every July at my family's Independence Day celebration. Sometimes I substitute blackberries with blackberry jam, and I often add slivered almonds to the fillings. —Nicole Chatron, Tulsa, Oklahoma
Razzy Jazzy Berry Tarts Recipe photo by Taste of Home
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  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups fresh blueberries
  • 2/3 cup blueberry preserves
  • 1-1/2 cups fresh raspberries
  • 2/3 cup seedless raspberry jam


  1. Preheat oven to 325°. In a large bowl, beat butter and cream cheese until smooth. In another bowl, whisk flour and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With floured hands, press dough onto bottoms and up sides of cups; flute edges if desired.
  2. Bake 20-25 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks to cool completely.
  3. On a lightly floured surface, roll remaining dough to 1/8-in. thickness. Cut dough with a floured 1-1/2-in. star-shaped cookie cutter; cut 1/4-in. stripes with a small knife. Place stars and stripes on ungreased baking sheets. Bake 4-6 minutes or until lightly browned.
  4. In a small bowl, combine blueberries and blueberry preserves; spoon into half of the tarts. In another bowl, combine raspberries and raspberry jam; spoon into remaining tarts. Top with cut-outs.

Nutrition Facts

1 tart: 122 calories, 7g fat (4g saturated fat), 19mg cholesterol, 83mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 1g protein.

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