Fruit Tart

Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
·         1 pkg. refrigerated sugar cookie dough (16.5 oz.) – I used Albertson’s Sugar Cookie Dough
·         8 oz. pkg. cream cheese, softened
·         2 Tbsp. butter, softened
·         2-3 Tbsp. milk
·         1 cup powdered sugar
·         1 Tbsp. lemon juice
·         1 small carton of blueberries
·         1 small carton of raspberries or strawberries, sliced
Preheat the oven to 350 degrees
Lightly grease a cookie sheet (13.5 x 9.5) with Crisco or Pam baking spray
Press the cookie dough into a rectangular shape that is about 1/8″ thick. Press your thumbs into the edges to create a scalloped border
Bake for 8-10 minutes or until the edges begin to brown
Remove from oven and cool completely
While the crust is cooling, mix the cream cheese, butter, 2 Tbsp. milk, powdered sugar, and lemon juice in a medium bowl; beat until fluffy. Add more milk if necessary until spreading consistency is reached. Spread over the cooled cookie, leaving the scalloped border exposed
Arrange the fruit in an American flag design or any desired design. Blueberries will form the blue field in the upper left hand corner, and use the raspberries or strawberries for the horizontal stripes
Cut into squares to serve
Serves 12-14
Inspired by Linda Larsen and Mercedes Munoz:

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