I have made “fruit pizza” for desserts for years. It gives one the illusion or delusion of a “healthy” dessert, it looks pretty, and it’s easy to make. And, for me, it brings back fond memories of a dear friend who made this dessert for us with white peaches and blueberries. I decided this time around to make individual tarts rather than making the dessert in a pizza or jelly roll pan. The dessert has a sugar cookie base. You can make your own sugar cookie dough and cut out shapes or you can buy already prepared Pillsbury sugar cookie dough which is what I did. I baked the cookies the night before and baked them a little longer than recommended to help crisp them up so they wouldn’t get soggy. If you’re using a pizza or jelly roll pan, pat the dough (an 18 oz tube of sugar cookie dough) evenly into an ungreased pan and bake at 350 for 10-12 minutes. Allow it to cool completely before moving on to the next step.
You can use whatever fruits you choose. I would recommend using fresh rather than previously frozen fruit. I used blackberries, raspberries, blueberries, grapes, and mandarine oranges. Or you can use white peaches and blueberries like my friend did. I liked the combination to be colorful.
Once the base has been baked and cooled prepare the next layer.
8 oz package of cream cheese at room temperature
8 oz container of mascarpone cheese at room temperature
1 cup powdered sugar
8 oz container of coolwhip
1 tsp vanilla extract
Combine all of the ingredients, cream together, and spread a generous spoonful on each cookie or distribute over the cookie base.
Next wash and pat your fruit dry. My blackberries and grapes were rather large so I cut those in half. Place the fruit on the cream filling.
Lastly I add a fruit juice glaze.
1 cup sugar
3 T cornstarch
1 cup orange juice (I used orange mango)
1/4 cup pineapple juice
Whisk the sugar and cornstarch together in a small sauce pan. Add the juices and cook over medium heat until mixture comes to a boil and begins to thicken. Remove the glaze from the heat and allow it to cool completely before brushing it on the fruit. I use a little pastry brush. There you have it. A beautiful little sweet treat that you’d be proud to serve your guests.
The individual fruit tarts were a first for me but I think I will continue to make them this way in the future. While it’s a little fussier and more time consuming I think the presentation is best!
NOTE: If you are starting with 24 cookies half the cream filling and glaze are sufficient. You might just want to cut both recipes in half.
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