Fancy tarts without all the fuss! Your favorite sugar cookie recipe and a muffin tin is all you need to make elegant, homemade tarts.
Sugar Cookie Tarts
1 lb. butter
3 large eggs
2 c. sugar
2 t. vanilla
2 t. lemon or almond extract
6 cups flour
1 t. baking soda
1/4 t. salt
In a large bowl cream together butter and sugar. Add eggs and cream until light and fluffy. Add vanilla and lemon/almond extract. Mix again. In a separate bowl sift together flour, baking soda and salt. Add dry ingredients to butter mixture and mix until combined. Cut dough in half. Place one dough ball between 2 large sheets of parchment paper. Roll out dough between sheets of parchment paper until 1/8 inch thick (about as thick as a piece of cardboard). Repeat with other ball of dough. Chill dough at least one hour. Using a 3″ cookie cutter with a beveled edge, cut out cookies. Let dough soften for a few minutes and then press cookies into a standard size muffin tin. Bake 375º for 8-10 minutes. Remove from muffin tin and let cool to room temperature. **These tarts freeze great! Simply place in a gallon sized freezer bag until ready to use. Makes 36 tarts.
Classic Fruit Tarts:
36 baked tart shells
4 cups of your favorite cream cheese frosting
fruit, sliced or cut small
kiwis
mandarin oranges
blueberries
raspberries
blackberries
peaches
Fill tarts with cream cheese frosting. Arrange fruit on top of cream cheese. To add a glaze, whisk together 2 T. corn syrup and 1 T. water. Brush with fruit and sprinkle with sugar.
Lemon Tarts:
36 baked tart shells
2 whole eggs
2 egg yolks
1/2 c. butter
1 c. sugar
juice and rind from 2 lemons
Put whole eggs and egg yolks into top of double boiler. Beat gently until whites and yolks are combined. Add butter, sugar, juice and rind. Stir with wooden spoon and cook gently over boiling water until thickened. Fill tart shells. Dust with powdered sugar.
Strawberry Shortcake Tarts:
36 baked tart shells
2 lbs. Fresh strawberries, cut small
2 T sugar
3 cups of your favorite cream cheese frosting
whipped cream
Stir together cut strawberries and sugar. Fill tart shells with cream cheese frosting. Top with whipped cream.
**Optional: Add chopped pecans (chopped small) to sugar cookie dough.
Ice cream Tarts:
36 baked tart shells
1 quart of your favorite ice cream
sprinkles
hot fudge or caramel.
Fill tart shells with ice cream; add toppings. Enjoy.
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