Red, White and Blue Tart
I made this super easy dessert for the 4th of July party I went to. It was sooo good!
Red, White, and Blue Tart
12 servings. Prep: 40 minutes
Bake: 12 minutes
1 20oz-roll refrigerated sugar cookie dough (***NOTE: I could only find a 16oz roll, it seemed to be enough..**)
Coarse sugar
1 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 peel
1/3 cup lemon juice
1 cup fresh blueberries or blackberries
2 cups fresh red raspberries or 3 cups fresh strawberry halves
Directions
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; (***NOTE: I just used one of those disposable aluminum pans you can buy that come with a cover, way easier if you are taking this dish on-the-go somewhere.***) lightly grease sides. With floured hands, pat half of the dough onto bottom and up the side of the 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.
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.
From Better Homes & Gardens.
Red, White, and Blue Tart
12 servings. Prep: 40 minutes
Bake: 12 minutes
1 20oz-roll refrigerated sugar cookie dough (***NOTE: I could only find a 16oz roll, it seemed to be enough..**)
Coarse sugar
1 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 peel
1/3 cup lemon juice
1 cup fresh blueberries or blackberries
2 cups fresh red raspberries or 3 cups fresh strawberry halves
Directions
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; (***NOTE: I just used one of those disposable aluminum pans you can buy that come with a cover, way easier if you are taking this dish on-the-go somewhere.***) lightly grease sides. With floured hands, pat half of the dough onto bottom and up the side of the 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.
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.
From Better Homes & Gardens.