Mini Sugar Cookie Fruit Tarts are the perfect bite-sized fruity dessert and easy too!
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.
Ingredients needed for Mini Sugar Cookie Fruit Tarts:
- Sugar Cookie Dough (recipe below!)
- Cream Cheese filling (cream cheese, powdered sugar, vanilla)
- Fresh Fruit! I like using berries, mandarin oranges, and kiwi- but any fresh fruit will do.
Mini Sugar Cookie Fruit Tarts
Ingredients
For the Crust:
- 1 1/3 cup plus 1 tablespoon all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup butter, softened (4 oz or 1 stick)
- 3/4 cups white sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the Filling:
- 1- 8oz block of cream cheese, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh fruit for topping
Instructions
For the Crust:
- 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.
For the Filling
- 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.
Notes
Cookie recipe adapted from All Recipes
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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
bakingLover says
1- 8oz block of cream cheese, softened means 1 block of cream cheese which is 8oz
Janet says
Yes that is what it means
1 block of cream cheese
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
Shannon says
Hey, I wanna make these for a party.
How many fruit tarts does this make?
Paige says
Everyone loved it! My uncle said he’d have it for his birthday.
Angela says
YUM! These would be great for dessert for my niece’s first communion.
Jessica Salazar says
These were such a hit!! So delicious. Cookie was not too sweat, and perfect texture combo of soft and crunchie.
Lily says
These look delicious! I am new to baking and wonder if I could make regular drop cookies with this dough instead of cups and spread the filling and fruit on top? if so, how long would I bake them? Thank you.
Audra says
You could certainly make regular sugar cookies and then top with cream cheese frosting and decorate with fruit!
Emily says
The sugar cookies are quite crumbly if you use the is recipe, but when you finish mixing, press into a ball with your hands and you won’t be sorry! They turn out a little like shortbread and are delicious!
If you end up using a silicone mini muffin pan, expect to bake an extra 4-5 minutes as they just don’t brown as quickly. My son loved adding the fruit and they are truly delicious!
Ramona says
I just made this recipe and I loved it. I used my regular muffin pan as I don’t have a mini pan and they turned out great. Thank you for this recipe.