1/2 cup fresh raspberries
1/4 cup whipped cream cheese
1 tablespoon honey
One 14-ounce box refrigerated pie dough (2 sheets), thawed if frozen (see Cook's Note)
Flour, for dusting
You can substitute your favorite pie crust recipe for store-bought. Make enough for 2 crusts. To freeze: Place the unbaked tarts on a baking sheet and freeze for 1 hour. Transfer the tarts to a resealable bag, label and freeze for up to 3 months. When ready to bake, proceed with step 6 and add 3 minutes to the baking time.