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Sugar Cookie Fruit Tarts
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
These easy Sugar Cookie Fruit Tarts have a sugar cookie crust, creamy lemon filling, and topped with fresh, seasonal fruit! These fruit tarts are a fun and surprisingly simple spring or summer dessert!
Course: Dessert
Cuisine: American
Keyword: Sugar Cookie Fruit Tarts
Servings: 8 tarts
Author: A Latte Food
Cookie Dough
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup almond milk, you can use regular milk as well
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 3.4 oz box of Vanilla instant pudding
  • 1 1/2 cups milk
  • 2 Tbsp lemon juice
Whipped Cream
  • 1/2 cup heavy whipping cream
  • 1 Tbps lemon zest
  • Any kind in season
  • Baking Beans
  • Parchment Paper
  1. Preheat oven to 350.
  2. By hand, using a standing mixer, or a hand mixer, cream together butter and sugar until fully combined. Add in lemon zest, lemon juice, milk, egg, vanilla, and almond. Stir.
  3. In a separate bowl, sift together 1 cup of flour, baking powder, and salt.
  4. Mix dry ingredients into wet.
  5. Gradually, add more flour (about 1/2 cup to 3/4 cup) until dough feels manageable and not sticky.
  6. Lightly grease 8 mini tart tins, press cookie dough in tart pans, about 1/4" thick. Place parchment paper on top of dough and then place baking beans atop each tart pan. The added weight will ensure the dough will not rise too much.
  7. Bake for about 8-10 or until done.
  1. Follow boxed instructions, or whisk instant pudding mix into 2 cups of milk. Whisk about 5 minutes. Add in the lemon juice, and give it a quick whisk.
Whipped Cream
  1. Pour heavy cream into a bowl, and with a hand mixer or a standing mixer, whip the cream until it reaches soft peaks, about 5-8 minutes.
  2. Gently fold cream into the pudding mix. Because the tart is already sweet enough, there is no need to add any sugar to the cream mixture.
Last Step
  1. When the cookies are cooled, pull out of tart pans. Spoon in pudding mixture, about a 1/4 cup in each tart shell. Top with sliced fruit.
  2. Enjoy!