Rating: 3.5 stars
25 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 6
  • 25 Ratings

Highlight seasonal berries in a patriotic sugar cookie tart. Fat-free cream cheese and Greek yogurt keep the frosting layer light.

Source: Better Homes and Gardens

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Credit: Karla Conrad

Recipe Summary test

prep:
30 mins
bake:
12 mins
total:
42 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. For crust, in a medium bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, 1 teaspoon lemon peel, the baking powder, vanilla, and salt; beat until combined. Add egg; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined).

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  • Press dough onto the bottom and up the sides of a 9-inch round tart pan with removable bottom. Line crust with a double thickness of foil. Bake crust for 6 minutes. Remove the foil and bake for 6 to 7 minutes more or until crust is lightly browned. Cool crust on a wire rack.

  • Meanwhile, for lemon cream, in a small bowl stir together cream cheese, powdered sugar, and 1 teaspoon lemon peel. Fold in yogurt. Spread in the bottom of the cooled crust. Top with berries. If desired, garnish with whipped topping and fresh mint. Remove sides of pan and cut into wedges.

Individual Berry Tarts:

Prepare crust as directed, except divide dough into eight equal portions. Press each dough portion onto the bottoms and up the sides of eight 31/2-inch individual tart pans with removable bottoms. Bake as directed, except after removing foil, reduce baking time to 4 to 6 minutes. Prepare lemon cream as directed. Spread cream evenly in the bottoms of the cooled crusts. Top with berries and, if desired, garnish with whipped topping and mint. Remove sides of pans. Makes 8 tarts.

Nutrition Facts

217 calories; fat 7g; cholesterol 41mg; saturated fat 4g; carbohydrates 31g; mono fat 2g; insoluble fiber 1g; sugars 14g; protein 8g; vitamin a 262.2IU; vitamin c 4.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 49.5mcg; vitamin b12 0.3mcg; sodium 291mg; potassium 125mg; calcium 125mg; iron 1.3mg.
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