1 8-ounce package cream cheese, softened
1/2 cup butter
1 cup flour
1 1-pound jar blackberry preserves
1/2 cup blackberry brandy (optional)
8 ounces cream cheese
1/2 cup sugar
1 teaspoon nutmeg
Garnish: Fresh whole blackberries
To make crust: blend softened cream cheese, butter, and flour. Chill one hour. Shape into 24 balls. Press balls into cavities of small muffin tin, forming small cups.
Combine blackberry preserves with blackberry brandy until brandy is dissolved. Fill crust to the top with blackberry mixture. Bake at 325 degrees for 25 minutes. Cool.
For topping, whip 4 ounces cream cheese, sugar, and nutmeg. Place a small amount on top of each tart with a spoon, knife, or pastry bag. Add a fresh blackberry on top. Yield: 24 tarts