Description
This Cinnamon Sugar Cookie Fruit Tart features a buttery sugar cookie crust topped with a creamy cinnamon-spiced cream cheese filling and an assortment of fresh fruits. Finished with a glossy Champagne Jelly glaze, this tart is a delightful balance of sweet and tangy flavors, perfect for special occasions or a refreshing dessert.
Ingredients
Scale
Cookie Crust
- 1 package Ah, Sugar Sugar!â„¢ Cookie Mix
- 7 tablespoons butter, softened
- â…“ cup 2% milk
Filling
- 1 (8-ounce) package cream cheese, softened
- ¼ cup Champagne Jelly (plus additional for brushing)
- ½ teaspoon Cinnamon Apple Seasoning
Topping
- 1 large kiwi fruit, peeled and sliced, slices cut in half
- ½ cup mandarin orange segments in light syrup, drained
- 1½ cups fresh blackberries, raspberries, and/or sliced strawberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie crust.
- Prepare Cookie Crust: In a large bowl, combine the Ah, Sugar Sugar! Cookie Mix with softened butter. Mix with a fork until small crumbles form. Add the 2% milk and mix until the dough is well combined.
- Press Dough: Using wet hands to prevent sticking, press the dough evenly into the bottom and up the sides of a well-greased 9-inch tart pan, creating a uniform crust.
- Bake Crust: Bake the crust for 25 minutes. Remove it from the oven and gently press it down using the bottom of a glass or measuring cup to compact it. Bake for an additional 10 minutes, then press down again. Allow the crust to cool completely.
- Make Filling: In a medium bowl, combine the softened cream cheese, ¼ cup Champagne Jelly, and Cinnamon Apple Seasoning. Beat with an electric mixer until the mixture is light and fluffy. Spread this filling evenly over the cooled crust.
- Top with Fruit: Arrange the sliced kiwi, mandarin orange segments, and fresh berries attractively on top of the cream cheese filling according to your preference.
- Brush with Jelly: Microwave the remaining Champagne Jelly in a microwave-safe dish on HIGH for 15-20 seconds until melted. Brush this glaze gently over the arranged fruit to give a shiny finish and added sweetness.
- Chill: Refrigerate the tart for 1 to 2 hours or until the cream cheese filling has firmed up, making it easier to slice and serve.
Notes
- Use wet hands when pressing the dough to prevent sticking and ensure an even crust.
- Pressing the crust twice during baking helps create a firm, compact base that holds the filling well.
- The Cinnamon Apple Seasoning adds a subtle warmth; adjust the amount according to your taste preferences.
- Feel free to customize the fruit topping with any fresh berries or fruits of your choice.
- The chilled tart is best served within 24 hours for optimal freshness.
