Are you making and taking this 4th of July? I am, so I turned our traditional American Flag Fruit Pizza into a fruit tartlet. It was easy to travel with, and the bite size format was great for standing around noshing on desserts.
This was a mash-up of two recipes. Here’s my version of the traditional fruit pizza.
1 pkg. (16.5 oz.) NESTLÉ TOLL HO– USE Refrigerated Sugar Cookie Bar Dough
1 tub low-fat soft cream cheese
¼ cup sugar or SPLENDA® No Calorie Sweetener, Granulated
½ teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
Wash and pat dry your fruit. Slice your strawberries. Pre-heat oven to 325 degrees. Press cookie dough onto greased, large baking sheet to form a rectangle. Bake for 16 to 18 minutes or until lightly golden. In a mixing bowl, use a hand held mixer to combine the cream cheese, sugar or SPLENDA® and extract until smooth. Spread the mixture over the cookie crust. Arrange blueberries in the upper left corner to form the stars on the flag. Alternate the raspberries and strawberries to form the stripes. Allow “lines” of cream cheese to show between the fruit stripes. Keep in refrigerator or picnic cooler until ready to serve.
Here’s my flag pizza from a few years ago.
Here is this year’s version.
On the back of the sugar cookie package are directions for making the cookie cups. This is simple, but a little confusing depending on which type of dough you buy (squares or the tube). If you buy squares, roll one square into a ball. Spray a mini-muffin pan with cooking spray and pop one ball into each tin. You will get more uniform-size cookie cups if you use the square dough.
If you use the dough tube, slice it into 1/4″ rounds. Then roll each into a ball. Spray a mini-muffin pan with cooking spray and pop one ball into each tin. I tried it with both kinds of dough, and definitely had some of the cookie cups come out pretty big from the tube dough.
Bake at 350 degrees for about 15 minutes. Here they are fresh out of the oven. If any of the cookies merge together, gently cut them apart with a table knife while they are still warm. After they have cooled, use the knife or a metal spatula to pop them out of the tins.
Now mix your cream cheese, sugar and almond extract. Spread about 1T on each cookie cup.
Now add your fruit, a few of each type on each tart. And here are your finished tartlets. (I think I’ll go have another!)