Sugar Cookie Fruit Tarts

These beautiful sugar cookie fruit tarts are made with sugar cookies, cream cheese frosting, and fresh fruit. This is the perfect summer cookie.

Course Dessert

Cuisine Dessert

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 209kcal

Author Allison Mattina

Ingredients

Cookies:

½ cup unsalted butter slightly softened but still cool
⅔ cup granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon pure almond extract
1 large egg
1 ½ cups all purpose flour lightly spooned and leveled
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons granulated sugar for flattening

Frosting:

3 ounces cream cheese softened
3 tablespoons unsalted butter softened
1 ¾ cups powdered sugar sifted, if lumpy
½ teaspoon vanilla extract
⅛ teaspoon almond extract
1 -2 teaspoons milk if needed

Fruit:

2-3 cups fresh fruit* chopped/sliced, if necessary

Instructions

Cookies:

Preheat oven to 375°F. Line two baking sheets with parchment paper.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and sugar for 1-2 minutes, until light and creamy. Add extracts and egg, and beat until combined, scraping the sides of the bowl as necessary.
In a separate bowl, combine flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and beat until combined.
Scoop dough by the heaping tablespoon (I use a 1½ tablespoon scoop), and place the dough balls on the prepared baking sheets. Space the dough balls about two inches apart. Sprinkle the top of each dough ball with a little bit of sugar, then use the bottom of a drinking glass to flatten each cookie.
Bake for 8-10 minutes. Rotate the baking sheets once during bake time, if necessary. The center of the cookies should still be slightly underdone when you remove them from the oven. If using portions of dough that are more or less than 1½ tablespoons, adjust baking time accordingly. Place the baking sheets on a rack to cool completely.

Frosting and assembly:

Using a hand mixer or stand mixer with the paddle attachment, beat cream cheese and butter until smooth and creamy. Add powdered sugar and extracts and beat until well combined. Add milk, 1 teaspoon at a time, if needed to thin out the frosting.
Spread frosting onto the top of each cookie then top with fruit.

Video

Notes

*Fruit should be patted dry before adding it to the cookies.

Shortcut options: You can swap out the homemade sugar cookies for store bought baked sugar cookies or even store bought dough that you bake yourself. Just make sure the cookies are flat and large enough to hold the fruit; mine are about 3 inches across.

I highly recommend making the frosting from scratch. It tastes much more fresh than the stuff you buy in a tub – and it’s so easy!

Serving and storage:These cookies can be assembled up to 3 hours before serving and stored in the refrigerator. Serve chilled or briefly bring to cool room temperature right before serving.

Nutrition