Fruit-filled cheese tarts

Here's my recipe for cheese tarts - well, OK, my whole family calls them "those little pie crust things." These little pastries can be baked right away, or flash-frozen to be popped in the oven another time.

3 oz. cold cream cheese
1 stick cold butter
1 cup all-purpose flour
Your choice jam - I use seedless raspberry or apricot preserves

Chop up the cream cheese and butter, and put it all in a food processor with the cup of flour. Process until it looks like fine crumbs - about the size of corn meal. Dump it into a bowl, squish it all together forming a dough, and shape it into a disk and chill for an hour.

Roll out the dough thinly (you'll need to work in sections, not the whole thing at once) on a floured board or mat, cut dough into 3" circles. In the center of each circle, place a 1/4" tsp of your favorite jam. Wet the edges of the circle, fold the circle in half over the jam, and seal with a fork like you would pie crust. Hence the name, little pie-crust things.

To bake immediately - place the tarts on an ungreased cookie sheet and bake at 350 for 20 minutes, or until they are slightly browned.

To freeze, place the tarts instead separately on a waxed-paper coated piece of cardboard and flash-freeze. When frozen, place them in a ziplock bag. When ready to bake, place the frozen tarts on an ungreased cookie sheet - and follow the same baking instructions as above - adding another few minutes to the baking time if needed.

Warning - do not keep these in the freezer for too long, or they will taste "sour" - I'm pretty sure that's because of the cream cheese. You should be fine for a few weeks, longer if you experiment with a few.