Fruit Tart
An excellent, light, and refreshing dessert. Fresh fruit on a sugar cookie crust with an apricot preserve glaze.
An excellent, light, and refreshing dessert. Fresh fruit on a sugar cookie crust with an apricot preserve glaze.
- Carbohydrate 57.6191961666667 g
- Cholesterol 21.4941666666667 mg
- Fat 12.3215883333333 g
- Fiber 0.786749985069036 g
- Protein 2.88904666666667 g
- Saturated Fat 3.87910666666667 g
- Serving Size 1 1 Serving (134g)
- Sodium 235.18225 mg
- Sugar 56.8324461815976 g
- Trans Fat 0.896423833333338 g
- Calories 345 calories
Step-by-step
- Preheat oven to 375 degrees.
- Spray a foil pizza pan (10" or 12 ") with cooking spray.
- Slice the sugar cookie roll into 1/4" thick pieces and lay on the pizza pan.
- Bake the crust for 2 minutes, or until brown, and then cool.
- Once cooled, place in the refrigerator to chill for 1 hour.
- Mix the cream cheese, sugar, and vanilla together and then spread over the chilled sugar cookie crust.
- Slice fruit and layer over the crust.
- Use water to thin the preserves as needed and then brush the preserves over the top of the fruit and chill until ready to serve.
Unlike a traditional shortcrust pastry that requires blind-baking with weights, a sugar cookie crust offers a softer, sweeter foundation that needs precise handling. Slice the pre-made dough precisely at one-quarter inch thickness so the pieces fuse evenly on the greased foil pizza pan without leaving gaps. Temperature control dictates success here: chill the baked crust for a full sixty minutes in the refrigerator before spreading the dairy layer; otherwise, the residual heat from the oven will soften the cream cheese and compromise the structural integrity. Cream cheese requires thorough room-temperature softening before mixing with the half teaspoon of vanilla and one-third cup of sugar to ensure a lump-free spread. Apricot preserves act as both a protective seal and a sheen-enhancer, but thick jars require two to three tablespoons of water to reach a brushable consistency. Fruit selection shifts with market availability. Stone fruits like peaches and nectarines brown quickly due to enzymatic oxidation, so brush them thoroughly with the thinned preserves immediately after slicing to block oxygen contact. Berries and kiwis hold their color longer, making them resilient choices for make-ahead timelines. Pairing this pastry with a pot of unsweetened black tea cuts through the high sugar content of the 57 grams of carbohydrates per serving, balancing the overall tasting experience.
