Sunday, May 26, 2013

Red, White and Blue Sweet Buttery, Creamy Fruit Tart!

This is one of my favorite dessert recipes, partly because it is very easy to make, but mostly because I have yet to meet a soul that doesnt love it!

A sweet buttery sugar cookie crust, with whipped(real cream)  cream cheese filling and fresh berries. Sweet melt in your mouth buttery goodness!
Ingredients for crust;

1 package Betty Crocker sugar cookie mix
1 stick butter
1 egg
9" springform pan or 9 "foil pie pan, 9 "pie pan, any of these will work

Ingredients for whipped cream cheese filling;

1/2 cup heavy cream (chilled)
1/2 of an 8 oz. package cream cheese (softened)
1/2 cup powdered sugar

Ingredients for fruit topping;

1 package fresh strawberries (you need about 15-20 good size berries
1 package fresh blueberries ( about 50)
(alternatively you could use any berries for this tart)

Directions for crust;

Preheat oven to 375 degrees
Mix dough as directed on Betty Crocker packaging
Coat hands with flour and knead dough in to pan until dough covers bottom of pan about 1-2 inch thick
Bake for approximately 20-25 minutes until dough is golden brown, the inside will appear rather soft but that is ok. Check often towards the end as the cooking time can vary greatly depending upon the thickness of your crust.
When you remove cookie tart crust from the oven let cool for 10 minutes. Then either place a heavy cast iron pan on top of dough for a few minutes or push dough down gently with fingers. Let cool an additional 10 minutes.
Spring from form pan or at this point if I am using a foil pie pan I cut the pan away leaving only the bottom of the pan on the tart.
I have noticed with this crust, running a knife along the exterior of the pan once cooled almost always allows me to pop the tart out with ease. I prefer to use either a foil pie pan or a springform pan.

Directions for whipped cream cheese filling;

Set mixer to medium high speed and whip heavy cream until soft peaks form
Add softened cream cheese and powdered sugar, blend until smooth.
Gently fold whipped cream cheese filling on to tart shell and spread evenly. (You may have enough left over to eat a cup of yourself plain, its that good)

Directions for fruit topping;

Wash berries and then let sit in paper towels to drain moisture
Layer berries in pattern on tart.

You are finished and ready to dig in, enjoy!

Below is the brand sugar cookie crust I like to use...

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