Star Spangled Holiday Tart
From dariana 16 years ago
- 12 minutes to make
- Serves 12
Try a sugar cookie crust filled with a lemon-cream filling and topped with fresh berries -- it's a tart even kids will love.
Ingredients
- 1 20-roll refrigerated sugar cookie dough shopping list
- coarse sugar shopping list
- 1 14-ounce can (1-1/3 cups) sweetened condensed milk shopping list
- 1/2 cup dairy sour cream or light dairy sour cream shopping list
- 1/2 teaspoon finely shredded lemon or lime peel shopping list
- 1/3 cup lemon or lime juice shopping list
- 1 cup fresh blueberries or blackberries shopping list
- 2 cups fresh red raspberries or 3 cups fresh strawberry halves shopping list
How to make it
- Preheat oven to 375 degree F. For crust, generously grease the bottom of an 11x8x1-1/2-inch rectangular tart pan with a removable bottom or an 11- to 12-inch pizza pan; lightly grease sides. With floured hands, pat half of the dough onto bottom and up the side of the pan.
- For cookies, on a lightly floured surface roll out the remaining half of the dough to 1/8- to 1/4-inch thickness. Using small star cutters, cut into shapes. Place cutouts on an ungreased baking sheet. Reroll trimmings and cut. Sprinkle half with coarse sugar.
- Bake crust and cookies until golden, allowing 4 to 5 minutes for small cookies and 12 minutes for crust. Cool on a wire rack.
- For filling, in a mixing bowl combine condensed milk, sour cream, lemon or lime peel, and juice. Stir about 3 minutes or until mixture is thickened. Cover and chill until ready to assemble tart.
- To assemble tart, loosen and remove sides of pan from crust, if desired. Transfer crust to a platter, leaving bottom of pan under crust. Before serving, spread filling onto crust. Top with berries and cookies. Cut into squares. Makes 12 servings.
- Tip: Decorate cookies that don't fit on the tart with canned frosting tinted red or blue.
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