This sugar cookie fruit tart is lacking all gluten and dairy and full of deliciousness!
I filled the sugar cookie fruit tart with a mouth watering homemade lemon cream! It is so delicious! This makes the fruit tart or anything for that matter amazing! lol
This simple recipe can be made in steps over the course of the day or the night before you need it! It is very easy to make while multitasking!
This is the perfect summer dessert! Memorial day or fourth of July, even pretty enough for a tea party! Imagine how creative you could get with your fruit choices and colors! Plus, it’s refreshing and a little different then a common dessert like cakes, cookies, or brownies!
Here are a couple of tart pans I have linked if you need to buy one!
I wasn’t really planning ahead on making this, I just decided to go for it one morning. That being said, the fruits I used are mangos and blueberries because that is what I had on hand! I honestly wasn’t sure if they would be good together with sugar cookie, but it was so good! I think any fruit would be delicious!
For this recipe and all of my recipes I only recommend using my easy gluten free flour blend. Here I used an 8 inch tart pan.
While making the sugar cookie crust you will press the dough into a tart pan. Making sure to do your best while leaving the crust pretty much the same thickness all the way around. Slightly lower in the center of the tart pan. Doing this because you want it to bake the same. Once the crust bakes through cool it completely. Using a sharp pairing knife cut carefully along the edge of the tart pan leaving a about a half inch edge of crust. Then using a fork carefully lift the center pieces out. You want to leave enough crust that it is still thick enough to with hold the lemon cream and fruit filling!
Once the crust is ready to go, you can fill it with the lemon cream. Filling it to top or with all of the cream. Then it will go into the fridge for at least 2-3 hours, if not longer.
Now for the fun part! Adding the fruit of choice and making a design on the fruit tart! This is so fun because you can really get creative with it! Or simply cover the top of the fruit tart with fruit! I don’t think you can go wrong with this! It will look so pretty know matter how you do it!
Let me know if you make this!
If you make this recipe please comment and let me know how it comes out! Or if you have any questions I am happy to help in any way possible! Thank You so much for checking out this recipe! For more gluten and dairy free goodness please checkout my website! Thanks again and please share!
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Sugar Cookie Fruit Tart
Ingredients
Sugar Cookie Crust
- 2 cups gluten free flour blend can use regular flour also
- ¼ tsp salt
- ¾ cup softened vegan butter can use real butter
- ¾ cup white sugar
- 1 egg can use egg sub
- 1 tsp vanilla extract
Lemon Cream
- ¼ cup softened vegan cream cheese can use dairy cream cheese
- 2 tbsp softened vegan butter can use real butter
- 2 cups sifted powdered sugar
- ¼ cup lemon juice
- 1 zest of a lemon
- 1 tbsp vanilla extract
- ¼ tsp salt
Fruit
- 2 cups fruit of choice chopped small if needed
Instructions
For the crust
- Grease an 8 inch tart pan and add parchment paper to the bottom circle. Then grease the top of the parchment. Set aside. Preheat oven to 325°
- First cream butter and sugar until smooth. Add egg and vanilla. In a separate bowl sift together flour and salt. add the flour mixture to the butter mixture. Once combined, press into the tart pan. Leaving a little bit higher of a crust. I used an 8 inch pan and have some extra cookie dough leftover.
- Next, bake in oven for about 25 minutes or until crust is slightly browned and cooked through. Take out and cool completely. Once cooled take a sharp pairing knife and cut around the edge of the crust. Leaving about a half inch crust edge. Do not cut all the way through to the bottom of the crust. Then take a fork to gently lift out pieces of the center of the crust. This makes the center a little deeper so you can fill it. You can remove the tart pan once it is cooled and the center is cutout.
Lemon cream
- While the crust is baking you can get started on the lemon cream.
- In a bowl combine the softened cream cheese and butter until smooth. Then add in the lemon juice, zest, salt vanilla, and powdered sugar. Mixing well. This should be smooth and creamy with no lumps.
- Once the crust is cooled and the center is cut out you can pour all the lemon cream into the crust. Refrigerate for at least 2 hours if not longer.
Topping
- Now you can put the fruit on top of the lemon cream. Making any design you wish. Or simply topping it with the fruit. Refrigerate for another 2 hours. Before serving place in freezer for 20 minutes. This helps the lemon cream hold up to the cutting of the tart.
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