Sugar Cookie 4th of July Fruit Tart

Sugar Cookie Crust

     1/2 cup granulated sugar

     1/2 cup powdered sugar

     1 cups shortening

     1/2 teaspoon vanilla

     1 large egg, beaten

     2 cups + 2 tablespoons cake flour

     1/2 teaspoon baking soda

     1/2 teaspoon baking powder

     1/8 teaspoon salt

     sugar, for decorating (optional)


     14 ounce can (1-1/3 cups) sweetened condensed milk

     1/2 cup dairy sour cream or light dairy sour cream

     1/2 teaspoon finely shredded lemon or lime peel

     1/3 cup lemon or lime juice

     1/2 cup fresh blueberries

     3/4 cup fresh raspberries

Red, White, and Blue Sprinkles for cookie accent (optional)

Preheat oven to 350 degrees F. In a medium bowl, cream together the sugars and shortening using an electric mixer.

Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix 3 minutes. Slowly add vanilla and beaten egg while mixing.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not over mix.

Using floured hands, press 3/4 dough into a 9 1/2" tart pan with removable bottom. Set extra dough aside. Lightly sprinkle crust with sugar, is desired, and bake at 350 degrees F for 12 to 15 minutes, or until golden. As soon as your crust is finished, you'll notice the middle has risen up. Using a spatula, lightly press center of crust back down. Place crust in pan on cooling rack to cool.

Meanwhile, roll out extra dough onto a lightly floured surface. Using a star cookie cutter, cut dough into different size stars. Place cutouts on an ungreased baking sheet. If desired, drop red, white, and blue sprinkles onto the center of uncooked cookies and press down very lightly. Sprinkle sugar over cookies if desired. Bake at 350 degrees F for 6 to 8 minutes. Place cookies on cooling rack to cool. Let cookies and crust cool completely.

For filling, in a mixing bowl combine condensed milk, sour cream, lemon or lime peel, and juice. Stir about 3 minutes or until mixture is thickened. Once crust has cooled completely, fill crust with filling, cover and place in fridge for 1 hour to allow filling to firm.

Before serving, assemble tart. Loosen and remove sides of pan from crust. Transfer crust to a platter, leaving bottom of pan under crust. Top filling with berries. Decorate tart as desired by placing cookies either around, in filling, over crust, etc. Cut and serve.

Makes about 12 servings.