Fourth of July Fruit Tart

Fourth of July Fruit Tart Recipe

Here in the USA, many celebrate the Fourth of July with friends and families, picnicking, playing sports, listening to patriotic music, and all together enjoying a festive atmosphere.

Some red, white and blue-themed foods are a great way to add to the fun. This delicious, simple Fourth of July Fruit Tart Recipe has a summer freshness and a Patriotic-bent, perfect for any sized gathering.

Fourth of July Fruit Tart Recipe

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Yield: ~12 servings

Serving Size: 1/12 pie

Calories per serving: ~250

Ingredients

  • 18 ounces sugar cookie dough, refrigerated
  • 8 ounces cream cheese, softened
  • ¼ c. sugar (granulated or baker's)
  • ½ tsp. almond extract
  • 1 c. each of fresh (organic optional) strawberries, raspberries and blueberries, pre-washed and drip dried
  • 1 tbs. pineapple marmalade (or flavor of choice)
  • 1 tbs. water
  • 1 tbs. grated lemon zest (optional)
  • Supplies
  • Medium-sized mixing bowl
  • Hand-held electric mixer
  • Spatula
  • 12 inch tart pan or similar
  • Wire Rack
  • Small, microwave-safe bowl
  • Basting brush

Instructions

  1. First, prepare your sugar cookie dough. TIP: You can purchase packaged sugar cookie dough, or you can prepare homemade sugar cookie dough. I prefer to use a tried and true scratch recipe (so you control the sugar content and there are no preservatives!). The dough needs to be refrigerated, for at least an hour, before spreading in the tart pan.
  2. Bake the tart crust on the middle oven rack at 350F for about 12 minutes (until golden brown). Let cool (in the pan) on a wire rack. TIP: You can use a regular pie pan for this recipe but the baked cookie dough will rise to fill most of the pan, so just carefully scoop out the excess cookie, while it's still fresh from the oven, leaving a nice even layer of baked cookie all around the bottom and edges of the pan. (And nibble on the cookie leavings) Or, if using a pie pan, only use about 15 ounces of cookie dough for the crust.
  3. To prepare the filling, beat together the cream cheese, sugar and almond extract until well-combined and all the lumps are smoothed out. TIP: To cut back on calories where it will not be noticed, use a low-fat cream cheese option. Also, use baker's sugar instead of regular granulated sugar for a smoother finish. Add in about 1 Tbs. grated lemon zest for a POP of summer freshness (optional).
  4. Spread the filling over the tart crust. TIP: The filling should cover the top of the crust edge to help hold the fruit toppings in place.
  5. While the filling is still pliable, place your fruit in your desired pattern (think star, stripes, color-blocks).
  6. Stir the marmalade and water together in a microwave-safe bowl, and microwave for 10 second bursts until the jelly is melted (do NOT let it boil); allow to cool for about 2 minutes then spread over the fruit and exposed pie filling with the basting brush. This gives the tart a nice "glossy" finish. TIP: Orange marmalade is another great option.
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