Blackberry Tarts

1 box Pie Crust
1 bag frozen Blackberries

Filling: 
1 1/2 cups Sugar
1 1/2 cups Sour Cream
2 egg
6 Tablespoons Flour
1/2 Tablespoon Vanilla

Topping:
1 cup Sugar
1 cup Flour
1 Tablespoon Cinnamon
1 stick + 2 Tablespoons Butter

Use about a 1/4 cup measuring cup as a cookie cuter to cut pie crust into mini circles. Place pie crust circles into mini muffin tins and shape to tin.

Place 1 blackberry in each hole.

Mix filling ingredients and pour over blackberries with about 1 Tablespoon portions.

Bake for 8 minutes at 425.

In a separate bowl, cut in topping ingredients and crumble over the top of the tarts in about 1/2 Tablespoon portions.

Bake for 8 more minutes at 350. Let cool.  Freeze or refrigerate.  Makes 48 mini tarts.