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. :)
Cookie recipe adapted from All Recipes As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Mini Sugar Cookie Fruit Tarts
Ingredients
For the Crust:
For the Filling:
Instructions
For the Crust:
For the Filling
Notes
Recommended Products
Resa says
Have you ever frozen these?
Jo says
Hi Audra,
Seeing the comments makes me want to try the recipe. Please excuse, as a newbie, I’m a bit confuse about 1-8 0z cream cheese. Is this means 1 block cream cheese + 8 oz? Thanks. Jo
Tashina Schimming says
I just made these adorable tarts and they turned out perfectly lovely!! Thank you!!! <3
Aisha Ploth says
How long can you store in the fridge until ready to serve?
Audra says
I’d say up to 24 hours!
Crystal_Elenia says
This recipe is amazing and the frosting is so yummy. My 9 year old was able to put it together, so its a piece of cake…literally! Only thing is I didnt have enough flour so I used half and then half corn starch. Also, I used EarthBalance vegan butter.Still great! Thank you! Ill be looking forward to more!
Juliana says
I never write reviews because I don’t care to spend the time, but I had to with this recipe!!! I doubled the recipe and was so glad I did. These were a huge hit at a family gathering and everyone wanted the recipe. Definitely will be making these again!! Thank you!
Audra says
Thank you so much!
Savannah says
Disappointed in this recipe… the sugar cookies were wayyyy too crumbly. Pulled one off of food network instead. I recommend making these.
Maya says
I’m pretty sure it just means one right ounce block
Maya says
*eight