I still have vivid memories of eating a fruit tart for the firsts time. My mom and I had traveled to the larger city near us for a soccer tournament, and we went out to eat at La Madeline with a few friends from the team. Because we were with other people, I was allowed to order dessert after the meal. Usually it would be considered an (understandably) unnecessary expense. I was joyous at the peer pressure my friends were unconsciously administering. I chose the most beautiful thing I could see, a glistening, vibrant fruit tart. It was perfect. Light, crispy, with the creamy creme patisserie filled in the bottom. I was hooked from then on. 9 times out of 10, if there is a fruit tart available, I am ordering it. My mom is also a sucker for a fruit topped dessert, so I am sure that is where I got my penchant from.

These cookies take that concept of a sweet creamy coating to stick your fruit on and a buttery crust, but make it a little easier for kids to master. We make a nice buttery sugar cookie base, and then coat them with a tangy cream cheese frosting. This provides the perfect glue for our fruit slices.

I love that kids get to personalize their cookies with little pieces of fruit. Ours turned out a bit like a mosaic, and I think they would be so fun for an activity at a birthday party or a play-date that needs a little hint of extra.

We used this recipe for our Garnished Green cooking course. We explored kiwis, learned interesting facts about them, and learned how to peel them easily with a spoon or knife.

Sugar Cookie Fruit Tarts

Ingredients

1 1/2 cups powdered sugar

1 cup butter, softened 

1 egg

1 tsp vanilla

1 tsp lemon juice

2 1/2 cups flour 

1 tsp baking soda

white sugar for sprinkling

8 ounces cream cheese

½ cup unsalted butter

1 teaspoon vanilla

3.5 cups powdered sugar

6 kiwi (or mix of your favorite fruit)

Instructions

1. In a stand mixer, blend powdered sugar, butter alternative, egg, vanilla, and lemon juice until smooth.
2. In a separate bowl, combine flour and baking soda. Gradually add to wet ingredients, mixing in between additions.
3. Cover with plastic wrap and refrigerate at least 2 hours.
4. Preheat oven to 375.
5. Roll out dough on a lightly floured surface about 1/4 inch thick. Cut out into shapes.
6. Sprinkle with sugar and place on a lightly greased cookie sheet. Shapes will expand only slightly.
7. Bake 7-8 minutes or until cookies start to turn lightly brown.
8. While waiting on cookies to bake and cool, make your frosting. 
9. Blend together 8 ounces cream cheese, ½ cup soft butter, 1 teaspoon vanilla extract, and 3.5 cups powdered sugar.  
10. Use a butter knife or small offset spatula to frost your sugar cookies. 
11. Top each cookie with a slice of kiwi or a mix of your favorite fruit. 

Note

• We love a mix of whatever seasonal fruit you have. Strawberries, blueberries, and mango are all excellent choices.