Easter: Fancy Pop Tarts

Yesterday's Easter dessert was 'Fancy Pop Tarts' (aka raspberry cream cheese tarts). I figured a fresh, tart treat would be perfect for this spring holiday! I found this recipe from People magazine, but you can find the original one here. These mini-pies came out very well with a sweet filling/frosting and flaky crust. I would recommend this type of dessert for a small springtime gathering- whether it's for a birthday, Sunday brunch, or holiday!

And they really do taste like Pop Tarts!

What you need (makes 10 tarts)
- 1/2 cup plus 10 fresh raspberries (frozen is fine too...make sure they're defrosted!)
- 1/4 cup whipped cream cheese
- 1 tablespoon honey
- 1 package refrigerated pie crust
- 1 tbsp water
- 1 tbsp milk
- 1 1/2 cups powdered sugar

What you do

1. Preheat oven to 400 degrees. In a bowl, mash together raspberries (1/2 cup), cream cheese (1/4 cup), and honey (1tbsp).

2. Unroll pie crusts, and using a large cookie cutter (I used a circle but you can use whatever fits your fancy), cut out 20 shapes. Top 10 circles with teaspoons each of the raspberry mixture, leaving a 1/4-inch border. Lightly brush the borders with water (using your finger works just fine). Cover with remaining circles. **Make sure you carefully unroll the pie crusts, as they can rip!**

3. Using a fork, gently press down on edges to seal. With the tips of your fork, poke holes in the tart. Place tarts on a parchment-lined baking sheet and bake for 20 minutes.

4. Meanwhile, place the 10 remaining raspberries in a strainer and set over a bowl. Press down on the raspberries to release the juice. Whisk in milk and powdered sugar until icing is smooth. Spread over cooled tarts.