Blackberry Supremes

• 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

1. 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.
2. Bake at 350u0b0 for 7 minutes or until golden. Remove from pans, and cool on wire racks.
3. 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.
4. Stir together cream cheese and next 3 ingredients.
5. Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture. Sprinkle with additional powdered sugar, if desired.

water, sugar, cornstarch, butter, fresh blackberries, cream cheese, butter, vanilla, powdered sugar

Taken from www.myrecipes.com/recipe/blackberry-supremes (may not work)