FRUIT TARTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 45m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Put the cookie dough slices on parchment-lined baking sheets and slightly flatten each one. Bake according to the package instructions, then set aside to cool.
- In a bowl, mix the cream cheese, sugar and vanilla until smooth. Spread some onto each cooled cookie. Arrange a kiwi slice, strawberry piece, raspberry and 2 blueberries on top of each. Warm the apple jelly in a small pan over low heat until just loosened, 2 to 3 minutes. Brush the fruit with the apple jelly to glaze it, then garnish each with a mint leaf.
FRESH FRUIT TART
So simple and yet so elegant, this pretty tart is sure to impress. Best of all, its versatile ingredients let you serve it using fresh berries one time, and sweet summer fruits the next.
Provided by Taste of Home
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the flour, cornmeal and lemon juice to form a dough. Press onto bottom and up the sides of a greased 9-in. tart pan with removable bottom. Bake at 425° for 9-11 minutes or until golden brown. Cool completely on wire rack., For filling, beat the cream cheese, sugar and milk until smooth. Spread over cooled crust. Arrange berries or fruit over filling. Refrigerate while preparing glaze., For fruit glaze, in a small saucepan, combine the sugar, cornstarch, apricot nectar and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool; brush over fruit. Refrigerate for 1 hour. Refrigerate leftovers.
Nutrition Facts :
EASY FRUIT COOKIE TARTS
Make everyone smile with a cookie tart to call their own! Decorate each frosted tart with each person's favorite fresh fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Stir Bisquick, 2/3 cup sugar, the butter and eggs in large bowl until soft dough forms. Pat dough into sixteen 3-inch circles on ungreased cookie sheets.
- Bake 8 to 10 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Beat cream cheese, 1/3 cup sugar and the vanilla in small bowl with electric mixer on low speed until smooth. Beat in whipping cream on high speed until stiff peaks form. Spread over tarts to within 1/4 inch of edges. Place fruit on top; brush with jelly. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 45 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg
COOKIE AND FRUIT TOPPED 'TART'
This fruit tart is extra special because not only is it full of assorted fresh fruit, but it also has an extra-creamy filling and chocolate cookie crust.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP.
- Spoon into crust.
- Top with chopped cookies and fruit; brush fruit with preserves.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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- Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough in pan; press dough evenly in bottom of pan to within 1/2 inch of edge. Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
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