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Easy Sugar Cookie Fruit Tarts

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Spring is here which means countless wonderful excuses to make beautiful treats and spoil those around you.  Mother’s Day, spring tea parties, ladies lunches, baby and bridal showers, you name it, lots of reasons to celebrate.  I am a big fan of how real fruit looks on dessert so I thought it would be exciting to experiment with a fruit tart.

 

 

Instead of using a tart recipe, I used my signature sugar cookie recipe.  It’s a tried and true recipe that everyone adores, so I figured it couldn’t hurt to test my recipe as a base for another type of dessert, a cookie tart!  You can find my cookie recipe  HERE.

These Sugar Cookie Fruit Tarts are super easy and don’t require many tools or ingredients.  You will need tart pans, which you can find at JOANN.  I also listed some of my must-have baking tools that I use over and over in my kitchen, like my favorite cookie lifter and classic cookie sheet.

You will need:

Tart Pans

Baking Sheet

Cookie Lifter

Cookie Scoop

Rolling Pin

 

 

Using the recipe of your choice, make sure you have a nice floured surface to roll on.  I am not stingy on my flour, I like a LOT!

 

A great silicone rolling pin is another fantastic addition to your baking arsenal.  It picks up flour and rolls it right where it needs to go!

 

For the cookie tarts, I rolled my dough about 1/4 inch thick and then cut it out using the tart pan itself.

 

 

Using your cookie lifter, place dough cut out inside tart pan.  Use your fingers and press dough until it shapes the pan.

 

 

 

With a fork, make some holes in the bottom of the dough to allow air to bake through.

 

Place formed tarts onto a cookie sheet and bake.  If you are using my cookie recipe, I bake these at 375 for about 12-13 minutes or until golden.  Once baked, allow to rest on cookie sheet until completely cooled (about 30-40 minutes).

 

 

While your cookies are cooling, you can make your pudding and sugared berries!

Vanilla Pudding

Ingredients:

2 cups whole milk
2 tablespoon vanilla
2 teaspoons butter
2 egg yolks slightly beaten
1/3 cup sugar
2 tablespoons corn starch

Toppings:

mint leaves
1/2 cup raspberries
1/4 cup blackberries
1/2 cup blueberries
small flowers
1/2 cup sugar for sanding fruit
1/4 cup corn syrup
 
 
Directions:
 
1.  In a saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
 
2.  Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
 
3.  Store covered in refrigerator.
 

 

4.  While waiting for pudding to cool, sugar berries.  Rinse fruit and place in bowl.  Pour a corn syrup over fruit and gently stir until coated.  Pour sanding sugar and sanding sprinkles over fruit until coated in sugar.
 

 

 

 

5.  Using a cookie scoop, place pudding in cooled cookie tarts.  Use a spatula to smooth out the top of the tarts.

 

 

6.  Finish tarts by adding fruit and flower decoration.  Place larger berries on the tarts first, staying on just one side of the tart.  Fill in with smaller berries.  Use a mix of sugared and non-sugared berries for a more textured look.  Add in tiny flowers to the berries and tuck in mint leaves or sprigs of greenery.

 

7.  Store in refrigerator until ready to serve.

 

I was absolutely delighted with how these turned out.  They were large enough to share or save the extra for later.  My kids were thrilled when they came home from school and discovered these in the refrigerator!

 

Sugar Cookie Fruit Tarts

Equipment

  • Tart Pans
  • Baking Sheet
  • Cookie lifter
  • Cookie Scoop
  • Rolling Pin
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Ingredients

Vanilla Pudding

  • Ingredients:
  • 2 cups whole milk
  • 2 tablespoon vanilla
  • 2 teaspoons butter
  • 2 egg yolks slightly beaten
  • 1/3 cup sugar
  • 2 tablespoons corn starch

Toppings

  • mint leaves
  • 1/2 cup raspberries
  • 1/4 cup blackberries
  • 1/2 cup blueberries
  • small flowers
  • wilton clear sanding sugar
  • 1/2 cup sugar for sanding fruit
  • 1/4 cup corn syrup

Instructions

For the cookie tarts

  • Using the recipe of your choice, make sure you have a nice floured surface to roll on.  I am not stingy on my flour, I like a LOT!
  • A great silicone rolling pin is another fantastic addition to your baking arsenal.  It picks up flour and rolls it right where it needs to go!
  • For the cookie tarts, I rolled my dough about 1/4 inch thick and then cut it out using the tart pan itself.
  • Using your cookie lifter, place dough cut out inside tart pan.  Use your fingers and press dough until it shapes the pan.
  • With a fork, make some holes in the bottom of the dough to allow air to bake through.
  • Place formed tarts onto a cookie sheet and bake.  If you are using my cookie recipe, I bake these at 375 for about 12-13 minutes or until golden.  Once baked, allow to rest on cookie sheet until completely cooled (about 30-40 minutes).

For the filling

  • In a saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
  • Store covered in refrigerator.
  • While waiting for pudding to cool, sugar berries.  Rinse fruit and place in bowl.  Pour a corn syrup over fruit and gently stir until coated.  Pour sanding sugar and sanding sprinkles over fruit until coated in sugar.
  • Using a cookie scoop, place pudding in cooled cookie tarts.  Use a spatula to smooth out the top of the tarts.
  • Finish tarts by adding fruit and flower decoration.  Place larger berries on the tarts first, staying on just one side of the tart.  Fill in with smaller berries.  Use a mix of sugared and non-sugared berries for a more textured look.  Add in tiny flowers to the berries and tuck in mint leaves or sprigs of greenery.
  • Store in refrigerator until ready to serve.

What I love about this idea is how many ways it can be replicated using different tart or pudding varieties as well as swapping out toppings for other fruits or even candies!  The ideas are truly endless.

Let me know if you make these, I’d love to hear what you think!

Pin this idea for later!

 

Photos by Kelly Clare Photography

THIS IS A SPONSORED POST. JENNY COOKIES HAS RECEIVED PAYMENT, TRADE AND/OR PRODUCTS IN EXCHANGE FOR PROMOTING, HOWEVER ALL OPINIONS STATED ARE MY OWN AND I ONLY PROMOTE PRODUCTS/COMPANIES I LOVE.

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3 Comments

  1. Paulette L. Gaspard says:

    These are so cute, I’m ordering some tart pans today so I can try these because it looks like fun!!

  2. Hello! I was wondering why for the pudding filling it lists 1/3 cup of sugar two separate times but doesn’t mention anything other than mixing the sugar, cornstarch, and salt. Is it a typo and there should only be 1/3 a cup of sugar in the pudding or is there 2/3 a cup of sugar in the filling and for whatever reason it’s listed separately?

  3. Sorry for a dumb question.
    Do you bake the cookies in their pans? If so how do you remove them after baking?