Cookie And Fruit Topped Tart Recipes

SMART-CHOICE COOKIE AND FRUIT TOPPED 'TART'

Steps:

• Beat Neufchatel and sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Spoon into crust.
• Top with chopped cookies and fruit; brush fruit with preserves.

COOKIE AND FRUIT TOPPED 'TART'

Steps:

• Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP.
• Spoon into crust.
• Top with chopped cookies and fruit; brush fruit with preserves.

FRUIT TARTS

Steps:

• Put the cookie dough slices on parchment-lined baking sheets and slightly flatten each one. Bake according to the package instructions, then set aside to cool.
• In a bowl, mix the cream cheese, sugar and vanilla until smooth. Spread some onto each cooled cookie. Arrange a kiwi slice, strawberry piece, raspberry and 2 blueberries on top of each. Warm the apple jelly in a small pan over low heat until just loosened, 2 to 3 minutes. Brush the fruit with the apple jelly to glaze it, then garnish each with a mint leaf.

FANCY FRUIT TART

Steps:

• Preheat the oven to 350°F.
• Press cookie dough in an ungreased 11" x 15" jellyroll pan or 12" pizza pan.
• Bake at 350 for 15-17 minutes.
• Cool completely in pan on a wire rack.
• Carefully remove cookie crust from pan with a metal spatula, and transfer to a serving platter if desired.
• Beat cream cheese at medium speed of an electric beater until creamy.
• Gradually add sugar and orange juice, beating well.
• Spread mixture evenly over prepared crust.
• Cover and chill 30 minutes.
• Arrange fruit on top of cream cheese mixture.
• Heat jelly in a small saucepan over low heat until melted.
• Brush fruit with jelly.
• Cut tart into square to serve.

EASY FRUIT COOKIE TARTS

Steps:

• Heat oven to 375°F. Stir Bisquick, 2/3 cup sugar, the butter and eggs in large bowl until soft dough forms. Pat dough into sixteen 3-inch circles on ungreased cookie sheets.
• Bake 8 to 10 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Beat cream cheese, 1/3 cup sugar and the vanilla in small bowl with electric mixer on low speed until smooth. Beat in whipping cream on high speed until stiff peaks form. Spread over tarts to within 1/4 inch of edges. Place fruit on top; brush with jelly. Store covered in refrigerator.

MIXED-FRUIT TART

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients, using fork or pastry blender, until soft dough forms. Press firmly in 12-inch pizza pan to within 1/2 inch of edge of pan. Prick thoroughly with fork. Bake 20 to 25 minutes or until golden brown. Cool completely.
• In medium bowl, beat cream cheese and marshmallow creme until smooth. Spread evenly over crust. Arrange fruit on cream cheese mixture.
• In 1-quart saucepan, heat preserves and water over low heat, stirring occasionally, until preserves are melted. Cool slightly. Spoon over fruit. Store in refrigerator.

BITE-SIZED FRUIT TARTS

Steps:

• Combine butter and cream cheese for crust in a mixing bowl and mix until smooth. Gradually stir in flour and salt until well blended. Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour.
• Remove dough from the refrigerator and place on a floured surface. Divide dough evenly into 24 pieces; shape each piece into a ball.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 24-cup mini-muffin tin with cooking spray.
• While the oven is preheating, press dough onto the bottoms and up the sides of the greased muffin cups. Place the pan on a cookie sheet and set aside.
• Combine milk, cream, and salt for filling in a small saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble around the edges of the pan and wisps of steam are visible, about 3 minutes.
• Stir sugar and egg together in a bowl. Pour 1/4 of the hot milk mixture into the bowl and stir until well combined. Pour the egg mixture into the saucepan and continue to cook and stir until mixture is bubbling and has thickened slightly, about 3 minutes. Remove from the heat and stir in vanilla. Spoon about 1 tablespoon filling into each muffin cup.
• Bake in the preheated oven for 10 minutes. Lower the oven to 350 degrees F (175 degrees C) and continue baking until filling is set, about 15 more minutes. Remove from the oven and set on a wire rack to cool for 10 minutes. Remove tarts from the pan and place directly on the wire rack; let cool for 20 minutes.
• Place 1 teaspoon raspberry preserves on top of 8 tarts, then top each with a raspberry. Make remaining tarts by topping 8 with blueberry preserves and blueberries, and the remaining 8 with pineapple preserves and banana slices. Serve at room temperature.

STRAWBERRY COOKIE TARTS

Steps:

• In a small bowl, beat melted chips, cream cheese, whipped topping, sugar, lemon juice and vanilla until smooth. Spread about 1 heaping tablespoon onto each cookie. Top with sliced strawberries. Refrigerate until serving.