FRUIT TART RECIPE WITH SUGAR COOKIE CRUST RECIPES

Steps:

• Grease a mini-muffin tin, set aside. Preheat oven to 350F.
• In a large bowl cream together the butter and sugar.
• Add the egg yolk and vanilla and mix until smooth and fluffy.
• Add the flour, baking soda & powder to a small bowl, stir together and then add to the butter mixture.
• Mix until well combined (dough may seem crumbly.)
• Use a small cookie scoop to portion 1 1/2 inch balls of dough, and use your hands to roll them into a smooth ball. (I found the dough seemed dry until I rolled each scoop by hand.)
• Portion a dough ball into each of the wells of your pan, and press down slightly.
• Bake for 8-10 minutes or until the edges are golden. Allow to cool before removing from the pan.
• Cream together the cream cheese and powdered sugar until thick and smooth. Add the vanilla extract.
• Pipe or spread the filling into the cooled cookie shells. Top with fresh fruit.
• Store in the fridge until ready to serve.

Steps:

• Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract and stir until dough forms. Press mixture into a 10" tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth.  Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely.  Make filling: In a medium bowl using a hand mixer beat heavy cream until stiff peaks form. In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and almond extract and beat until no lumps remain. Fold in whipped cream.  Spread filling over cooled crust and arrange fresh fruit on top.  In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.