Refrigerated cookie dough makes short work
of this pretty fruit tart. Elegant looking and easy to make.
Sugar
Cookie Fruit Tart
- 1 (18-ounce) package NESTLÉ®
TOLL HOUSE® Sugar Cookie Bar Dough
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups fruit, (berries, sliced kiwi, peaches or strawberries)
- Preheat oven to 350°F
(175°C). Grease bottom and side of 9-inch fluted tart pan
with removable bottom.*
- Press cookie dough evenly
into prepared pan.
- Bake for 22 to 27 minutes
or until lightly golden and wooden pick inserted in center comes
out clean. Cool completely in pan on wire rack.
- 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.
- Arrange fruit as desired
on top of cream cheese mixture. Refrigerate for 1 hour. Remove
rim of pan; slice into wedges.
Makes 10 servings.
*If tart pan is not available,
press cookie dough into greased baking sheet to measure 8-inch
circle. Bake for 18 to 22 minutes until lightly golden.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
