Sugar Cookie Fruit Tarts
These little pastries just don’t get prettier. Tap into your creative side and have some fun with different kinds of fruit & berries, you can’t go wrong!
Prep Time: 45 minutes
Cook Time: 8 minutes
Serves: 6 large cookies; 12 small
Ingredients:
Cookie:
2 eggs
3/4 cup granulated sugar
1/4 cup honey
1/4 tsp salt
1 stick of softened butter
1/2 tsp baking powder
1/2 tsp baking soda
3 cups flour
Frosting:
1 stick softened butter
1/2 cup cream cheese
2 cups powdered sugar
1 tsp vanilla
Garnish:
berries, fresh fruit, candies, flowers…. anything you’d like!
Directions:
Cookie:
Preheat oven to 350 degrees F. Combine eggs, sugar, honey, salt and vanilla into a saucepan and whisk. Add butter and place on medium heat, whisking often until you see it begin to simmer — do not bring to boil.
Remove from heat and add baking powder and baking soda, it will become foamy. Set aside to cool until it is warm, not hot.
Pour half of your flour onto a cleaned surface (countertop or cutting board will do); Stir the other half of your flour into the honey mixture, mix until combined. Pour your lose batter onto your floured surface and begin to knead the excess flour into your dough. Once combined and only a bit sticky, form your dough into a circle, wrap in Saran Wrap and place in fridge to firm, about an hour.
Roll your now firmed dough onto a lightly floured surface and use a cookie cutter of your choice to create your tart cookies. Place your cookies on a parchment paper lined cookie sheet and bake for approx 8 minutes. Don’t cook until golden, rather check the bottom of the cookies for a golden brown color. Allow to cook before stacking & decorating
Cream Cheese Frosting:
Mix the butter, vanilla & cream cheese in a large bowl. Slowly add the powdered sugar one cup at a time until smooth and creamy.
Add frosting to a piping bag, or sandwich bag and cut a small hole in the plastic corner to frost your cookies
Assemble:
Pipe your frosting in small dots around the perimeter of the cookie, with a quick swirl in the center if desired. Be careful not to pipe too close to the edge to avoid sliding off the sides.
Stack a cooled cookie of the same shape and size, repeating the frosting process, followed by stacking your third cookie. Pipe your frosting on the top cookie and begin to decorate with your fruit, berries and or flowers of choice. Get creative, no rules here!