Pies & Tarts

Spring Fruit Tart

Level

Easy

Prep

15 min

Cook

22 min

Servings

8 servings

Celebrate the sweetness of the season with this spring fruit tart. Using refrigerated sugar cookie dough for the crust, this refreshing dessert will come together in a snap!

Key Ingredients

A package with a blue label that reads "sugar cookie dough" and 4 sugar cookies.

Refrigerated Cookie Dough

NESTLÉ® TOLL HOUSE® Sugar Cookie Dough

16.5 oz.

Ingredients

●

1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
●
1 package (8 ounces) cream cheese, at room temperature
●
1/3 cup granulated sugar
●
1/2 teaspoon vanilla extract
●
1 1/2 cups fruit (raspberries, sliced mango, kiwifruit and/or bananas)

Make It

Step 1

Preheat oven to 325° F. Grease bottom and side of 9-inch fluted tart pan with removable bottom.*

Step 2

Place whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and side of tart pan.

Step 3

Bake for 22 to 25 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Step 4

Beat cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2 inch of edge.

Step 5

Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.

Note:

*If tart pan is not available, press cookie dough onto greased pizza pan or baking sheet to measure an 8-inch circle. Bake for 22 to 25 minutes or until lightly golden.