Monday, October 7, 2013

Mini Fruit Tarts

I made these fruit tarts as a last minute dessert for a family get together.
They were a huge hit and SO yummy!

Mini Fruit Tarts
  • 1 batch of your favorite sugar cookie dough (can use store-bought.)
  • 1 8 oz. package cream cheese, softened
  • 1/4 cup sugar
  • 1 8 oz. carton cool whip
  • 1-2 cups of your favorite fruit, chopped.  (Ideas: blueberries, kiwi, peaches, strawberries, pineapple, raspberries, etc.)
Grease a mini-cupcake pan.  Roll out dough about 1/4 inch thick.  Using a cookie cutter or a cup, cut circles out of dough- about 2 inches in diameter.  Press into 24 mini cupcake wells.  Bake at 350 for about 10-12 minutes.  Let cool, and carefully take out each cup and set on rack to cool some more.  (They can break, so you really need to be patient and be careful.) 

While they are cooling, mix cream cheese and sugar until smooth.  Fold in cool whip.  Spoon into each cup.  Top with your favorite fruit!  Enjoy!
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1 comment:

Carrie Kearney said...

Hi! What size of sugar dough roll did you use? Did it only make 24 tarts or did it make more? Gonna make these for a big bridal shower, and I need to know how many batches of this I need to make! Thanks :)