Description:
Always a favorite, tarts give each of your guests their own 'whole' pie to savor.

DILLMAN PRODUCT USED:
Dillman Farm Strawberry Rhubarb Preserves (you won't use all this jar)

• 2 cups self rising flour
• 1 - 8 oz pkg. cream cheese
• 1/2 stick margarine or butter
• 1/2 cup cold water

Mix together flour, cream cheese and margarine. Combine thoroughly until the flour mixture is grainy like cornmeal.

Set aside a small muffin pan or tart pans and spray with a nonstick spray.

Pour 1/2 cup cold water into the flour mix and quickly mix as you would pie crust dough. Roll the dough ball out to 1/8" thickness. Take a small diameter glass and cut out little circles with the dough. Put these little circles of dough into the prepared tart pan.

Fill each little tart pie with 1 TBS. of preserves. (A little more or less as desired). Refrigerate left over dough for another use. Bake the tarts at 375° for 15 - 18 minutes. Yield 2