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This crispy, creamy dessert is perfect for a Fourth of July celebration! With patriotic colors and a light, fluffy filling, this summery delight will be the hit of your get-together. Renae Moncur Burley, Idaho
Nutritional Facts 1 slice equals 213 calories, 12 g fat (5 g saturated fat), 25 mg cholesterol, 177 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Star-Spangled Fruit Tart in Taste of Home June/July 2008, p51
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Reviewed on Jan. 21, 2012 by elka633
i always get great comment when i make this! i usually make it in a rectangular cookie sheet and put the berries in a flag pattern, its a hit!
Reviewed on Jan. 15, 2012 by lindallang
Delicious, festive, and easy to make.
Reviewed on Jul. 22, 2011 by sxyplatana
it was a hit, i had no problems making it. it was PERFECT, delicious, and refreshing. i'm actually making it again tmrw!
Reviewed on Jul. 08, 2011 by kvosburgh
I used my own recipe for sugar cookie dough, a tsp of fresh lemon zest and used frozen blueberries. Everybody loved it. The added touch of lemon made it so so so good!
Reviewed on Jul. 05, 2011 by kendozo
I used low fat cream cheese and splenda...tasted great! Even my picky girls ate it up!
Reviewed on Oct. 01, 2010 by LauraManning
Excellent and so easy!
Reviewed on Jul. 05, 2010 by cookinNC
Great recipe! Tastes and looks good: I brought it to my Sunday School class, and it was a huge hit. Due to previous review info., I greased the pan to be sure the cookie wouldn't stick and had no problems. I didn't have almond extract either, so I used vanilla extract, and it was still wonderful!
Reviewed on Jul. 05, 2010 by heatherbether80
This one definitely deserves a 5-star because of the simplicity, pretty presentation and yumminess! Made this for 4th of July BBQ and it was totally demolished!
Reviewed on Jul. 04, 2010 by butterfly3gayle
I've made this for many years now for the summer holidays. I've changed the almond extract to lemon zest though. Sometimes I brush apple jelly that I've warmed in the microwave, over the berries. that makes them shiny very pretty.
Reviewed on May. 30, 2010 by akaylee
The cookie crust really stuck to the pan....have better recipes.
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