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Sugar Cookie Fruit Tart recipe

Sugar Cookie Fruit Tart.Refrigeratedcookie dough makes short work of this pretty fruit tart. Elegantlooking and easy to make.

Recipe: Sugar Cookie FruitTart

1 (18-ounce) package NESTL ®TOLL HOUSE® Sugar Cookie Bar Dough
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups fruit, (berries, sliced kiwi, peaches or strawberries)

  • Preheat oven to 350°F (175°C).Grease bottom and side of 9-inch fluted tart pan with removablebottom.*
  • Press cookie dough evenly into preparedpan.
  • Bake for 22 to 27 minutes or until lightlygolden and wooden pick inserted in center comes out clean. Coolcompletely in pan on wire rack.
  • Beat cream cheese, sugar and vanilla extractin small mixer bowl until smooth. Spread evenly over cooled cookiecrust to within 1/2-inch of edge.
  • Arrange fruit as desired on top of creamcheese mixture. Refrigerate for 1 hour. Remove rim of pan; sliceinto wedges.

    Makes 10 servings.

    *If tart pan is not available, press cookiedough into greased baking sheet to measure 8-inch circle. Bakefor 18 to 22 minutes until lightly golden.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    If you can chop fruit, you can make today s recipe. It s beyond simple. I use my favorite sugar cookie recipe as the crust and bake on a pizza pan. Cookies as pizza crust. I should just leave you at that. Sally, I always love all of your recipes! I want to make individual fruit pizzas. Have you ever rolled these out and used a cookie cutter to make individual ones?

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