Fruit Tart

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Ingredients:

·         1 pkg. refrigerated sugar cookie dough (16.5 oz.) – I used Albertson’s Sugar Cookie Dough

·         8 oz. pkg. cream cheese, softened

·         2 Tbsp. butter, softened

·         2-3 Tbsp. milk

·         1 cup powdered sugar

·         1 Tbsp. lemon juice

·         1 small carton of blueberries

·         1 small carton of raspberries or strawberries, sliced

Preparation:

Preheat the oven to 350 degrees

Lightly grease a cookie sheet (13.5 x 9.5) with Crisco or Pam baking spray

Press the cookie dough into a rectangular shape that is about 1/8" thick. Press your thumbs into the edges to create a scalloped border

Bake for 8-10 minutes or until the edges begin to brown

Remove from oven and cool completely

While the crust is cooling, mix the cream cheese, butter, 2 Tbsp. milk, powdered sugar, and lemon juice in a medium bowl; beat until fluffy. Add more milk if necessary until spreading consistency is reached. Spread over the cooled cookie, leaving the scalloped border exposed

Arrange the fruit in an American flag design or any desired design. Blueberries will form the blue field in the upper left hand corner, and use the raspberries or strawberries for the horizontal stripes

Cut into squares to serve

Serves 12-14

Inspired by Linda Larsen and Mercedes Munoz:

http://busycooks.about.com/od/dessertrecipe1/r/flagcookietart.htm