What’s better than cookies or fruit tarts? Cookies that are morphed into fruit tarts.
These pretty little cookie tarts are super easy to make and so festive! Isn’t it nice of Mother Nature to give us Americans strawberries, raspberries and blueberries just in time to create red, white and blue desserts? God Bless Mother Nature as well as America!
I used sugar cookies from a bakery, but if you want to make your own, so much the better. If you’re feeling a little more ambitious, you could make our Five Minute Homemade Puff pastry. No, we are not making this up: it really does take only five minutes of prep time from scratch.
The cream cheese frosting recipe (below) I used is my favorite all-time frosting that I have made in 30 years. It is light, fluffy and so flavorful. It really shouldn’t be called “frosting,” it should be called “heavenly fluff.” I use almond extract so as not to muddy the color, and almond is a delicious flavor with most any other dessert ingredient. It’s used sparingly here – one of those background flavors that makes you say “Hmmmm . . . what’s in here???”
Happy Fourth Everyone!
The inspiration for these tarts came from Patriotic Cookie Tarts at Red Couch Recipes. Fabulous Fourth Idea!
FLUFFY CREAM CHEESE FROSTING
Makes enough frosting for 24 cookies, 4 to 5 inches in diameter
2 cups powdered sugar
1/4 teaspoon salt
1 teaspoon extract (I used almond)
8 ounces cream cheese, softened
1 3/4 cups whipping cream
Whisk together in a mixing bowl the powdered sugar, salt, extract and cream cheese.
Whip the cream until stiff peaks and fold into cream cheese mixture.
Use immediately, or cover and chill until ready to use.
— posted by Donna