Easy Berry Tarts
2 16 1/2-ounce cans raspberries, blackberries or boysenberries
4 tablespoons cornstarch
Drain berries, reserving syrup. Blend syrup into cornstarch and mix well. Cook and stir over medium heat until thickened and clear. Remove from heat. Add desired flavoring and gently stir in berries. Pour or ladle warm filling into baked tartlet shells and chill until serving time. Garnish with whipped cream if desired.
Enough for 6 Sweet Heart tartlets