In a hurry? Skip making the blueberry filling. With the variety of canned pie fillings available, there are lots of other tarts you can prepare. Cherry, raisin, strawberry, and red raspberry are just a few of the possibilities.

Be sure to press the dough EVENLY against bottoms and sides of the muffin cups. If the dough is too thin at any one place, the tarts may crack as they bake and allow the filling to leak through.

1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. all-purpose flour

For tart shells, in a small mixer bowl beat together butter and cream cheese. Add flour and beat well. Cover and chill dough about 1 hour.

2 tbsp. brown sugar
1 tbsp. cornstarch
2 c. fresh or frozen blueberries, thawed
2 tsp. lemon juice

Meanwhile, for blueberry filling, in a medium saucepan combine brown sugar and cornstarch. Mash blueberries slightly, then add blueberries and lemon juice to saucepan. Cook and stir until thickened and bubbly, then cook and stir for 2 minutes more. Remove from heat. Cover with waxed paper. Cool.

Whipped cream (optional)

Divide dough into 24 balls. Place each ball in an ungreased 1 3/4 inch muffin cup. Press dough evenly against bottom and sides of cup. Fill each pastry-lined muffin cup with about 2 teaspoons of blueberry filling. Bake in a 325 degree oven for 20 to 25 minutes or until lightly browned. Cool slightly. Remove from pan. Cool completely on a wire rack. Just before serving, dollop with whipped cream, if desired. Makes 24.