In today’s post: Tender sugar cookies are topped with cream cheese frosting and summer berries in this delicious dessert that’s easy to make!
what are Sugar Cookie Fruit Tarts?
Traditional fruit tarts are a pretty dessert you often find in bakeries featuring a pastry crust and pastry cream topped with fruit. A sugar cookie fruit tart is a little different: instead of a pastry crust, the bottom is a delicious sugar cookie, and instead of pastry cream we use a simple cream cheese frosting. Top it all with your favorite fruit and you have a delicious dessert that looks impressive and tastes even better. These gorgeous fruit tarts are perfect for a summer garden party, backyard bbq, or a wedding or baby shower.
Why You’ll Love this Recipe
Sugar cookie fruit tarts are super simple to make, but taste absolutely amazing! Here’s why you’ll love this easy summer recipe:
- The from-scratch sugar cookies mix up quickly and bake up buttery and tender, with just a hint of crunch.
- The cream cheese frosting is full of flavor and not overly sweet.
- You can top the tarts with whatever fruit you like best! I like using berries because they are so delicious, but you could chop up kiwis, bananas, pineapple, etc. Just be aware that cut fruit should be added immediately before serving. If you use berries that are completely dry and do not place the cut sides down on the frosting, the tarts will stay good in the fridge 24-48 hours.
Sugar Cookie Fruit Tarts
Ingredients
Cookies
- 1/2 cup Butter softened
- 1/2 cup Vegetable Oil
- 1/2 cup Powdered Sugar
- 1/2 cup Granulated Sugar
- 1 Egg
- 1/2 teaspoon Vanilla
- 2.5 cups Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tartar
- 1/2 cup Granulated Sugar for coating dough balls
Frosting
- 8 ounces Cream Cheese softened
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
Fruit
- 1 pound Strawberries
- 12 ounces Raspberries
- 12 ounces Blueberries
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Instructions
- Wash the berries and dry them or allow them to thoroughly air dry.
- Preheat the oven to 350 degrees.
- Cream together the butter and sugars. Add the oil, egg and vanilla and beat until well combined.
- Stir the salt, baking soda, and cream of tartar into the flour. Add flour mixture to the wet ingredients and mix until combined.
- Scoop dough using a standard #40 cookie dough scoop (almost two tablespoons of dough). Roll each dough ball in granulated sugar then place on a lined cookie sheet. Use the bottom of a small cup to press the dough down into a disc about 2.5 inches in diameter. Edges will crack a little.
- Bake the cookies about 12 minutes until edges feel set but cookies are not browned. Remove from cookie sheet and cool completely before frosting.
- Beat together the softened cream cheese, granulated sugar, and vanilla. Once combined continue to beat for a couple of minutes until mixture is very smooth and sugar has dissolved (it should not taste grainy).
- Once cookies are cool, frost each cookie, then top with berries. Store covered in the fridge until ready to serve. These sugar cookie fruit tarts are best eaten within 24 hours.
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