Recipes and Cooking Red, White, and Blue Tart 4.3 (18) Add your rating & review With ready-to-roll sugar cookie dough, fresh fruits, and lemon-cream filling, this dessert is quick to make. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 12 mins Total Time: 52 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 18 ounce roll refrigerated sugar cookie dough (20 cookies) Coarse sugar 1 14 ounce can (1-1/3 cups) sweetened condensed milk ½ cup dairy sour cream or light dairy sour cream ½ teaspoon finely shredded lemon or lime peel ⅓ cup lemon or lime juice 1 cup fresh blueberries or blackberries 2 cup fresh red raspberries or 3 cups fresh strawberry halves Directions Preheat oven to 375 degree F. For crust, generously grease the bottom of an 11x8x1-1/2-inch rectangular tart pan with a removable bottom or an 11- to 12-inch pizza pan; lightly grease sides. With floured hands, pat half of the dough onto bottom and up the side of the pan. For cookies, on a lightly floured surface roll out the remaining half of the dough to 1/8- to 1/4-inch thickness. Using small star cutters, cut into shapes. Place cutouts on an ungreased baking sheet. Reroll trimmings and cut. Sprinkle half with coarse sugar. Bake crust and cookies until golden, allowing 4 to 5 minutes for small cookies and 12 minutes for crust. Cool on a wire rack. For filling, in a mixing bowl combine condensed milk, sour cream, lemon or lime peel, and juice. Stir about 3 minutes or until mixture is thickened. Cover and chill until ready to assemble tart. To assemble tart, loosen and remove sides of pan from crust, if desired. Transfer crust to a platter, leaving bottom of pan under crust. Before serving, spread filling onto crust. Top with berries and cookies. Cut into squares. Makes 12 servings. Tips Decorate cookies that don't fit on the tart with canned frosting tinted red or blue. Rate it Print Nutrition Facts (per serving) 325 Calories 13g Fat 48g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 325 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 27mg 9% Sodium 213mg 9% Total Carbohydrate 48g 17% Protein 5g Vitamin C 10.6mg 53% Calcium 111.1mg 9% Iron 0.9mg 5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.