Sugar Cookie Tarts Recipe
Sugar Cookie Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Whenever my husband and I visit family in Maryland, we all cook dinner together. Everybody offers up ways to improve recipes, and that's how this dessert came to be. Sugar cookies from the bakery make a speedy "crust." —Barb White, Ligonier, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 teaspoon cornstarch
  • 3 tablespoons water
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • Dash salt
  • 5 tablespoons sugar, divided
  • 3 ounces cream cheese, softened
  • 4 large sugar cookies (3 inches)
  • Assorted fresh fruit

Directions

For glaze, in a small saucepan, mix first five ingredients until smooth; stir in 3 tablespoons sugar. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Cool slightly.
In a small bowl, mix cream cheese and remaining sugar until smooth; spread over cookies. Top with fruit. Gently brush with glaze. Refrigerate until serving. Yield: 4 servings.
Originally published as Sugar Cookie Tarts in Reminisce Extra April 2006, p 53

Nutritional Facts

1 tart: 189 calories, 9g fat (5g saturated fat), 26mg cholesterol, 463mg sodium, 25g carbohydrate (21g sugars, 0 fiber), 2g protein.

  • 1 teaspoon cornstarch
  • 3 tablespoons water
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • Dash salt
  • 5 tablespoons sugar, divided
  • 3 ounces cream cheese, softened
  • 4 large sugar cookies (3 inches)
  • Assorted fresh fruit
  1. For glaze, in a small saucepan, mix first five ingredients until smooth; stir in 3 tablespoons sugar. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Cool slightly.
  2. In a small bowl, mix cream cheese and remaining sugar until smooth; spread over cookies. Top with fruit. Gently brush with glaze. Refrigerate until serving. Yield: 4 servings.
Originally published as Sugar Cookie Tarts in Reminisce Extra April 2006, p 53

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