Raspberry Blueberry Star Tart Recipe #97288
A fairly quick and easy to make summer tart. I have also made the crust with puff pastry (square shape).
by *Kathy*
4½ hours | 30 min prep
SERVES 10
- 2 (19 ounce) packages refrigerated sugar cookie dough
- 1 (14 ounce) can fat-free sweetened condensed milk
- 1/2 cup light sour cream
- 1/2 teaspoon lemon, rind of
- 1/3 cup lemon juice or lime juice
- 1 cup blueberries
- 2 cups raspberries or strawberries, halved
- coarse sugar, plain or colored (optional)
- Four hours before serving: Preheat oven to 375°F Generously grease the bottom and sides of a 9" or 11" round tart pan.
- Using one pkg of cookie dough, flour/grease hands and pat dough onto bottom and up sides of tart pan.
- Make decorative cookie stars: Roll out remaining dough on a floured surface; cut out star cookies.
- Place on ungreased baking sheet; and sprinkle with coarse sugar.
- Bake crust 12-15 minutes and cookies 3-4 minutes; cool.
- Filling: Combine condensed milk, sour cream, lemon peel, and lemon juice; stir 3 minutes or until thick.
- Cover and chill up to four hours.
- Assemble tart: Loosen and remove sides of tart pan; leaving bottom of tart pan under the crust.
- Spread filling on the crust; top with berries and cookies.
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5 stars