Blackberry and Apricot Tartlets

So, several months ago, I was looking through my refrigerator and saw a roll of sugar cookie dough. I wanted to bake it, but was trying to think of clever ways to utilize it. So I made a strawberry jam to go inside. I pressed a little bit of dough into muffin pans and baked it off, and then added a teaspoon or so of the jam to the shells. They came out delicious. Well tonight, I did the same thing, except with blackberries and dried apricots. I reconstituted the apricots in a little bit of blackberry wine, and this also accentuated the flavor of the blackberries. My roommates loved them. Here is the recipe for y'all to make, devour, and enjoy:
 1-12 oz bag frozen blackberries
1-6 oz bag dried apricots, coarsely chopped
1/3 c. blackberry wine
1/3 c. granulated sugar
1 T corn starch (thickening agent)
3/4 c. water
1 roll sugar cookie dough

In a saucepan over medium heat, pour the wine and add the chopped apricots. They will take about 10-15 minutes to reconstitute, or until they are deep orange in color. When that is done, add in your blackberries, sugar, and water and raise the heat to medium high so that it bubbles and thickens. After 5 minutes, add in the cornstarch, 1/2 T at a time, and whisk so that you can't see the cornstarch anymore. I recommend mashing the berries slightly while they are cooking in the saucepan to give the filling some texture and body. Stir and cover the saucepan so that some of the liquid evaporates and the mixture thickens. After 10 minutes, turn the heat off and let the mixture sit and cool.
Take a  muffin pan (12 muffins) and press down some cookie dough into each hole. Press enough so that it isn't too thin of a layer of dough, probably a good tablespoon or so, depending on the size of the individual muffins. Bake according to the package instructions.
When they are lightly golden brown, take them out and let them sit on the counter to cool. You should be able to run a knife along the edges and pop them out with a teaspoon after cooling them for couple minutes or so. Be careful to not poke a hole through the sides of the cookie shells. Now fill them with a teaspoon of  the fruit mixture. Too much will result in the filling seeping through the shells and destroying your masterpiece.
Bon appetit!