1 lb. cream cheese
1 lb. butter
4 c. flour
Pineapple jelly
1/4 c. butter
1/2 c. sugar
1 c. flour

Mix first 3 ingredients together, chill for 1 hour. Roll dough into small balls about the size of a quarter. Press into small tart pans. Fill 3/4 of tart with jelly.

Mix the last 3 ingredients together and sprinkle over jelly tart. Bake for 15 minutes or until golden and bubbly at 350 degrees.