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.