Description
These Sugar Cookie Fruit Tarts combine buttery, soft sugar cookies with creamy frosting and fresh, vibrant fruit toppings. Perfect for a light dessert or an inviting treat at any gathering, these tarts are easy to make and beautifully colorful.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter
- â…” cup granulated sugar
- 1 large egg
- 1 ½ cups all-purpose flour
Frosting
- 3 ounces cream cheese
- ¼ cup unsalted butter (for frosting)
- ½ cup powdered sugar (estimated amount)
- 1-2 tablespoons milk (optional, to adjust consistency)
Topping
- 2-3 cups fresh fruit (such as strawberries, blueberries, kiwi)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and granulated sugar until the mixture becomes light and fluffy. Then, mix in the large egg fully to combine, incorporating any extracts if used.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour. Gradually add the flour to the wet mixture while stirring gently, just until the dough comes together to avoid overworking.
- Shape the Cookies: Scoop dough onto the prepared baking sheets, spacing them evenly. Flatten each slightly with a glass or your fingers and sprinkle a little sugar on top for a slight crunch and shine.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges turn a light golden brown. Remove from oven and allow cookies to cool completely on wire racks.
- Prepare Frosting: Beat together cream cheese and unsalted butter until creamy and smooth. Gradually add powdered sugar and mix until combined. Adjust the consistency with milk, if necessary, to make spreading easier.
- Assemble the Tarts: Generously frost each cooled cookie with the cream cheese mixture. Top with an assortment of fresh fruit such as sliced strawberries, blueberries, and kiwi for a fresh, colorful finish.
Notes
- Ensure cookies are completely cooled before frosting to prevent melting.
- Use fresh, ripe fruit for the best flavor and presentation.
- The frosting can be prepared a day ahead and refrigerated; bring to room temperature before spreading.
- Adjust sugar quantity in frosting to your taste preference.
- Store assembled fruit tarts in the refrigerator and consume within 2 days for best freshness.
