Whip the cream with an electric mixer until stiff peaks form (if you whip too long it will separate and you will have made butter, check out my blog post on making
Gently stir in the dry ingredients into the cream. Mix with a mixer until blended, or hand stir. Stir in the butter (soft). Chill in the fridge for several hours.
Set the dough out to soften a bit so it can be rolled out with a rolling pin. Roll out a thin layer of dough over a lightly floured surface. Make sure there is a layer of flour under dough each time you roll it out to prevent the dough from sticking.
Score the dough into 2-3 inch squares with a knife.
Make a one inch cut on each corner of the squares.
Add about 3/4 - 1 tsp of fruit filling to the middle of each square.
Fold the tart by folding in every other point. So as you go around the tart, fold in every other point into the center of the tart to make the star shape.
Pinch dough points in center together very HARD, and then slightly knead tips together or it will pop open during baking. Spray a cookie sheet with cooking spray. Place cookies on pan about 1 1/2 inches apart.
Bake at 400 degrees for 7-10 minutes depending on dough thickness. Swiftly remove the tarts if points turn brown and remove them immediately from pan with a spatula. WATCH the tarts closely and try to remove before tips turn brown, a little golden is okay. You can check the bottoms and if they are golden, it is done.