Cocktail Tartlets

Ingredients

Sour Cream Pastry
6 ounces cream cheese
1 cup Roberts Sour Cream
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice
1/4 cup fruit jam or fresh fruit, sugared

Preparation

Prepare Sour Cream Pastry, dividing dough into thirds. Chill. Soften cream cheese; fold in sour cream, sugar and pumpkin pie spice. Roll one-third of the dough to 1/8 inch thickness on a well-floured board; cut in 1 1/2 inch scalloped circles and cut a small hole in the center of two-thirds of the circles. Place plain rounds on an ungreased baking sheet and brush with a mixture of 3 tablespoons sugar and 1 tablespoon water. Top each with a pastry round with center removed; brush with sugar and water mixture; add a second pastry round with center removed. Bake at 350° about 25 minutes, or until nicely browned. Roll remaining dough in same manner. Chill scraps before re-rolling. Cool tart shells. Spoon cream cheese mixture into shells and garnish with jam or sugared fruit.

Yield: about 4 dozen