Razzy Jazzy Berry Tarts

• 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 325u0b0. 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
4. . Bake 4-6 minutes or until lightly browned.
5. 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.

butter, cream cheese, flour, salt, fresh blueberries, blueberry preserves, fresh raspberries, seedless raspberry jam

Taken from www.tasteofhome.com/recipes/razzy-jazzy-berry-tarts/ (may not work)