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Sugar Cookie Fruit Tarts

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!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Sugar Cookie Fruit Tarts
Servings: 8 tarts
Author: A Latte Food

Ingredients

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

Pudding

  • 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

Fruit

  • Any kind in season

Extras

  • Baking Beans
  • Parchment Paper

Instructions

Dough

  • Preheat oven to 350.
  • 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.
  • In a separate bowl, sift together 1 cup of flour, baking powder, and salt.
  • Mix dry ingredients into wet.
  • Gradually, add more flour (about 1/2 cup to 3/4 cup) until dough feels manageable and not sticky.
  • 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.
  • Bake for about 8-10 or until done.

Pudding

  • 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

  • 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.
  • 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

  • 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.
  • Enjoy!