Lemon Raspberry Tarts

LEMON RASPBERRY TARTS Ingredients: 10 baked tart shells 2 c. lemon pie filling 1 c. sour cream 10 oz. frozen raspberries, thawed 2 Tbsp. granulated sugar 1 Tbsp. cornstarch Filling: Combine the lemon pie filling and sour cream, place in fridge to chill. Glaze: Drain syrup from the raspberries and set aside. Combine sugar and cornstarch in a saucepan over medium heat, gradually stir in 2/3 c. of the raspberry syrup. Cook until mixture thickens, stirring frequently. Remove from heat, let cool before refringerating. Tarts: Divide the lemon pie mixture among the tart shells. Cover with berries and spoon some glaze on top.