Description
This Cinnamon Sugar Cookie Fruit Tart features a buttery cinnamon-spiced cookie crust topped with a luscious cream cheese and Champagne Jelly filling, finished with a vibrant assortment of fresh fruits and a shiny jelly glaze. Perfectly balanced between sweet and tangy, it makes an impressive dessert for gatherings or special occasions.
Ingredients
Scale
Cookie Crust
- 1 package Ah, Sugar Sugar!â„¢ Cookie Mix
- 7 tablespoons butter, softened
- â…“ cup 2% milk
Filling
- 1 (8-ounce) package cream cheese, softened
- ¼ cup Champagne Jelly
- ½ teaspoon Cinnamon Apple Seasoning
Topping
- 1 large kiwi fruit, peeled and sliced, slices cut in half
- ½ cup mandarin orange segments in light syrup, drained
- 1½ cups fresh blackberries, raspberries, and/or sliced strawberries
- Remaining ¼ cup Champagne Jelly (for glazing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie crust.
- Prepare Dough: In a large bowl, combine the cookie mix and softened butter. Mix with a fork until small crumbles form. Add the milk and stir until the dough is well combined.
- Form Crust: Using wet hands to prevent sticking, press the dough evenly into the bottom and up the sides of a well-greased 9-inch tart pan to create the crust.
- Bake Crust: Bake the crust for 25 minutes, then remove it from the oven and press it down firmly using the bottom of a glass or measuring cup. Continue baking for an additional 10 minutes, remove again, press down one more time, and then allow the crust to cool completely to set.
- Make Filling: In a medium bowl, combine the softened cream cheese, ¼ cup of Champagne Jelly, and Cinnamon Apple Seasoning. Use an electric mixer to beat the mixture until it is light and fluffy.
- Spread Filling: Evenly spread the cream cheese mixture over the cooled crust to create a smooth base for the fruit topping.
- Arrange Fruit: Neatly arrange the prepared kiwi, mandarin orange segments, and mixed berries over the cream cheese layer in your desired pattern for an appealing presentation.
- Glaze the Fruit: Microwave the remaining ¼ cup Champagne Jelly in a microwave-safe dish on HIGH for 15-20 seconds until melted. Use a brush to glaze the fruit with the melted jelly to add shine and flavor.
- Chill Tart: Refrigerate the tart for 1-2 hours or until the cream cheese filling is firm and set, making it easier to slice and serve.
Notes
- Ensure the cream cheese is softened before mixing for a smooth filling.
- Using wet hands when pressing the dough prevents sticking and makes shaping easier.
- You can substitute any fresh seasonal berries if preferred for the topping.
- Allowing the crust to cool completely before adding the filling prevents melting and ensures proper texture.
- Chilling the tart thoroughly improves the firmness and flavor melding.
