Mother’s Day is almost here, and I’ve been thinking a lot about what this holiday means to me. For the first 30 years of my life, it was always about my own Mama, a day to let her know how much all her daughters love and appreciate what a loving, kind, and generous role model she has been to all of us. Now that I have children of my own, it is a day I’m so proud of being a part of. I love being a Mom. I’ve said before that it’s my dream job and I really mean it. Yes- it’s hard most days lately, and sometimes I cry because of this, but I still love it. Being a Mama feels so fulfilling to me, and this year I feel really lucky for my little family.
Another reason I love this holiday, is because it seems to embody everything spring-like and beautiful. While Father’s Day in June reminds me of cookouts and sports, when I think of Mother’s Day it’s all flowers, brunch, and bright, beautiful things. I’m not sure what inspired these dainty little fruit tarts, but I think they are the perfect addition to a spring-y Mother’s Day spread.
I’ve shared my favorite fruit tart recipe before, and this a spin-off of that, using a sugar cookie as a crust instead of the typical pastry shell. Then we have a cream cheese filling, and of course lots of gorgeous fruit. I love the tarts that include mandarin oranges and kiwi so I added those to the mix, but all berries or anything else that sounds good would work. This recipe opened up my eyes to the adorable-ness that are little tarts made with cookie crusts using a muffin tin. These crusts were so easy and I keep thinking of other yummy combos using all my favorite cookie recipes.
Have a wonderful weekend! I’m so happy to be spending it with my own sweet Mama and my babies. :)
- For the Crust:
- 1⅓ cup plus 1 tablespoon all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup butter, softened (4 oz or 1 stick)
- ¾ cups white sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1- 8oz block of cream cheese, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- Fresh fruit for topping
- 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 1½ 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.