Blueberry Glace Tarts


2 sticks or 1 packet Betty Crocker pie crust mix
6 cups blueberries
1 cup sugar
3 tbsp. cornstarch
1/2 cup water
1 pkg (3 oz) cream cheese, softened

Heat oven to 475F. Prepare pastry for two-crust pie as directed except divide dough into 12 equal parts. Roll each part into 6" circle. Ease circles into 4 1/4" tart pans. Flute edges. Prick to prevent puffing; place on baking sheet. Bake 8 to 10 minutes. Cool before removing from pans.

Mash enough berries to measure 1 cup. Mix sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool.

Beat cheese until smooth; spread on bottoms of tart shells. Fill shells with remaining berries; pour berry mixture over tops. Chill 3 hours or until set.

12 tarts