Mini Fruit Tart
Mini Fruit Tarts combine a crisp sugar cookie crust, creamy cheesecake filling, fresh fruit, and a shiny apricot glaze for a perfectly sweet bite!
Servings: 36 miniature tarts
Cost: $10.59
Ingredients
Sugar Cookie Cups
- 1 (17.5-ounce) package Betty Crocker Sugar Cookie Mix plus ingredients called for (1/2 cup butter and 1 large egg)
Orange Cream Cheese Filling
- 8 ounces cream cheese full-fat, softened
- 1/2 cup sour cream full-fat
- 1 large orange
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon orange extract optional
- 1 cup powdered sugar
Glaze Topping
- Fresh fruit and berries for topping (such as strawberries, raspberries, blueberries, blackberries, mandarin oranges, kiwi, etc.)
- 1/3 cup apricot jam or orange jam
- 3/4 tablespoon water
Instructions
- Preheat oven to 350°F and grease and lightly flour a high-quality mini muffin tin. Prepare the sugar cookie dough according to the package directions. Using a tablespoon measuring spoon, scoop out dough, filling the spoon most of the way full. Roll each portion into a ball and place it in the cavities of the prepared muffin tin. Gently press the center of each dough ball with your finger to create a slight indent.
- Bake for 7–10 minutes, or until the tops are very lightly browned and the edges are no longer glossy. The exact time will depend on how much dough is in each muffin tin cavity, so keep a close eye on them. Avoid overbaking, as this can make the cookie cups hard. Remove from the oven and immediately press down the centers using the back of a 1/2 teaspoon measuring spoon. Allow the cookies to cool for a few minutes, then gently loosen them by tracing around the edges with a butter knife and using a fork to coax them out. Alternatively, you can pinch the edges and carefully twist the cookie cups to lift them out. If needed, press down the centers again while the cookies are still warm. Transfer to a cooling rack and let them cool completely.
- Filling: Add softened cream cheese to a large bowl along with the sour cream, 2 tablespoons orange juice, 1 teaspoon orange zest, vanilla extract, orange extract, and powdered sugar. Beat with a hand mixer until smooth, creamy, and well combined. If you’d like it slightly thicker, you can add a bit more powdered sugar. Place filling in the fridge for 20 minutes to firm up and allow flavors to intensify.
- Spoon the filling into the completely cooled sugar cookie cups. Add chopped fruit or berries to the top as desired.
- Glaze: Combine the jam and water in a small, microwave-safe bowl and microwave for 15 seconds. Whisk with a fork. With a pastry brush, brush the jam over the top of the fruit on each tart.
Video
Notes
Read the tips in the last paragraph for best results! I tried to scatter them throughout the instructions, but they are in greater depth there.
Storage: Mini tarts are best enjoyed within a few hours to keep the cookies crisp. Store the filling in an airtight container in the fridge and the cookies at room temperature.
Nutrition
Serving: 1serving | Calories: 110kcal | Carbohydrates: 14.7g | Protein: 1.3g | Fat: 5.3g | Cholesterol: 16.3mg | Sodium: 113.7mg | Sugar: 9.3g