The warmer spring weather calls for easy desserts, highlighting the freshest fruit of the season. In this Sugar Cookie Fruit Tarts recipe, sugar cookies serve as the base for this easy, one-bite dessert.
Layered with a sweetened cream cheese filling and topped with fresh berries, these Sugar Cookie Fruit Tarts will be the hit of the backyard bbq!
Disclosure: I have included links to some great products and services that I think you’ll love. I use them myself and only recommend them because I love them. If you purchase via the links I may earn a small commission. As an Amazon associate, I earn from qualifying purchases.
Easy Dessert Idea for Spring and Summer
When temperatures start warming up, we want easy to prepare desserts that don't have us in front of a hot oven all day. These mini fruit tarts are perfect because they require just a few minutes of prep time and baking time.
These are also one-bite desserts which require no utensils (or even plates!). The components include a "cup" made from the dough of my super easy Sugar Cookie Bars, a not-overly-sweet cream cheese filling, and fresh berries on top. That's all, folks!
The perfect Tart for Mother's Day and Father's Day
These tarts make for the perfect dessert for Mother's Day and/or Father's Day . Not to mention your Spring and Summer bbq and picnics and outdoor gatherings!
The nice thing about this dessert is that there are no utensils required. And, the components can be kept separate and assembled just prior to serving.
I would recommend keeping the cream cheese filling and berries chilled in the fridge or cooler if you are not serving these right away, especially in the warmer weather.
Ingredients Needed to Make Sugar Cookie Fruit Tarts
Here's what you'll need to make these fruit tarts:
- Butter: unsalted butter works best so you can control the level of salt in the sugar cookie cups. Be sure to remove it from the fridge at least 30 minutes prior to baking. This softens it a bit and helps the butter incorporate well into the other ingredients
- Granulated Sugar
- Whole Egg + Egg Yolk: I use US size large eggs which are approximately 57 grams each
- Vanilla extract: go for pure vanilla extract rather than imitation vanilla. Imitation is cheaper, but tends to taste artificial. This is my favorite vanilla
- Salt: I use kosher salt, but feel free to use whatever kind you have or prefer. Adjust the level of salt to your taste
- All-Purpose Flour
To make the easy Cream Cheese Filling, you'll need the following ingredients:
- Cream cheese: Go for the brick-style cream cheese rather than whipped cream cheese, as this will result in the best texture. Be sure to bring the cream cheese to room temperature prior to using. This is important, as it'll help create a smooth texture. Cold cream cheese = lumpy cream cheese filling = no bueno
- Powdered Sugar: to help make the filling as smooth as possible, sift the powdered sugar before adding to the mixer. This is not necessary, but helps keep the consistency smooth
- Heavy Cream
- Vanilla extract
- Berries: use whatever you have or prefer or is in season. I use strawberries, blueberries and raspberries for variety and color!
How to Make Sugar Cookie Cups for these Fruit Tarts
To make the sugar cookie cups for these mini tarts, start by preparing the sugar cookie dough. Scoop out 1 tablespoon-sized balls using a small cookie/ice cream scoop or by eyeballing it.
Roll the dough between your palms to create a small ball. Then place one ball into each cup of a mini muffin tin. (The cups should be sprayed ahead of time with nonstick spray.)
Bake the sugar cookies in the preheated oven. As soon as they start to brown on the edges, remove from the oven.
Using a flat-bottomed shot glass or the back of a spoon, press down into the center of each cookie to create a well (see the photo below). If the glass is sticking to the cookie, spray the bottom with nonstick spray.
Complete this step as soon as the cookies are removed from the oven, then allow them to cool before filling and topping.
The best way to remove the cooled cookie cups from the muffin pan is to stick a butter knife of offset spatula straight down between the cookie and side of the muffin pan. This will loosen the cookie cup from the pan so you can lift it out easily.
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Watch how to make this recipe!
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
24 servings per container
- Amount Per ServingCalories3008
- % Daily Value *
- Total Fat
- Saturated Fat 6.2g 31%
- Cholesterol 43mg 15%
- Sodium 83.3mg 4%
- Total Carbohydrate
- Dietary Fiber 0.3g 2%
- Sugars 13.5g
- Protein 1.9g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
SAVE THIS RECIPE FOR LATER! PIN THE IMAGE BELOW TO PINTEREST
Notice: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. By clicking on any of these links, you are consenting to us to place cookies on your browser.