This recipe is from Better Homes and Gardens. I have adapted it slightly with the sugar cookie recipe I grew up making with my mom. What I love about my mom’s sugar cookie recipe is the addition of the lemon flavor. I think it adds a lot and is a great addition to this recipe since it has some lemon as well.
Red,White and Blue Fourth of July Tart
Sugar Cookie Dough – Please see my Recipe *You can always follow the Better Homes and Gardens Recipe by just using 1 20 roll refrigerated cookie dough
1 14 ounce can sweetened condensed milk
1/2 cup sour cream
1/2 teaspoon grated lemon or lime peel
1/3 cup lemon or lime juice
1 cup fresh blueberries or blackberries
2 cups fresh red raspberries or 3 cups fresh strawberry halves
1.
Preheat oven to 375 degree F. For crust, generously grease the bottom of an 11x8x1-1/2-inch rectangular tart pan with a removable bottom or an 11- to 12-inch pizza pan; lightly grease sides. I used a 10 inch circular tart pan. With floured hands, pat half of the dough onto bottom and up the side of the pan. Notice how it if you want it to come out pretty, make it look pretty going in. I try and make sure it’s an even 1/4-1/3 inch thickness. I also tried to make it an even spacing from the top of the tart pan.
2.
For cookies, on a lightly floured surface roll out the remaining half of the dough to 1/8- to 1/4-inch thickness. Using small star cutters, cut into shapes. Place cutouts on an ungreased baking sheet. Reroll trimmings and cut. Sprinkle half with coarse sugar. I used Martha Stewart’s Sanding Sugar.
3.
Bake crust and cookies until golden, allowing 4 to 5 minutes for small cookies and 12 minutes for crust. Cool on a wire rack.
4.
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. Cover and chill until ready to assemble tart.
5.
To assemble tart, loosen and remove sides of pan from crust, if desired. Transfer crust to a platter, leaving bottom of pan under crust. Before serving, spread filling onto crust. Top with berries and cookies. Cut into squares. Makes 12 servings.
6.
Tip: Decorate cookies that don’t fit on the tart with canned frosting tinted red or blue.
I’m pinning this for next year!
Kara
http://www.swindellonline.blogspot.com
Thanks so much. It was really yummy, and I will definitely make it again too.
That looks simply perfect!! Really! I’ve never seen such a beautiful tart before!
You should totally come back over at The DIY Dreamer and share your recipe at From Dream To Reality
I just added that to the other ones I linked up. Thanks for the huge compliment.
Thanks so much for sharing at The DIY Dreamer.. From Dream To Reality!
Should I send you my address so that you can mail me a slice?
I take orders.
Seriously, if you buy the pre-made cookie dough they would be seriously easy.
That turned out beautiful and I bet it is delicious.
It was really good. The filling reminded me a bit of a key lime pie…more lemony though but similar consistency and idea. Thanks for commenting.
It’s so pretty! Look yummy. Thank you for sharing. Visiting from 36th Ave. Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House. http://thededicatedhouse.blogspot.com/2012/07/make-it-pretty-monday-week-4.html Wishing you a grand evening. Toodles, Kathryn @TheDedicatedHouse
I just added your button and plan on linking up this Monday. Thanks!
beautiful! next year for sure:)
Thanks! I think you’ll love it.
This looks incredible! I’m definitely gonna have to try it next year!
I hope you do. It was a bit hit.
I love mixing berries! This is so pretty! -Marci
Thank you so much!
Great summer recipe. Looks so yummy and refreshing. Some desserts are just to heavy in the summer but this one looks perfect
Thanks for sharing
It was pretty refreshing. I made the mistake of making a very rich chocolate infused cheesecake last year, so I knew I needed to go lighter this 4th.
What a beautiful tart. Oh, it looks so good and very festive. I pinned it!
Beth @ Hungry Happenings
Thanks for the pin. It was definitely well liked at our BBQ.