This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
Why I Love This Cookie Tart
The Fourth of July is full of excitement. It’s the quintessential summer holiday, usually spent outdoors with something grilled in one hand and an ice-cold drink in the other. As a family, we always went into town and watched the fireworks after a long day of eating, parades, and a lot of sun. Of course, no Fourth of July is complete without something sweet, and this cookie tart hits the spot. It’s a delicious combination of sugar cookie crust with a simple fruit and yogurt topping. Make the crust a day before, then assemble the day of, and you’re ready to go!
Don’t worry, you don’t have to make this only during the Fourth of July. This dessert is perfect all summer long and can really be made with any fruit! Have a happy Fourth!
More Fruit Desserts
- Poached pears are so deliciously sweet and perfect during the upcoming fall season.
- Another simple fruit tart that I made a few years ago, but is still high on my list of favorites.
- Strawberries and rhubarb together in one shortcake recipe? Sign me up!
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Strawberry & Blueberry Cookie Tart
Ingredients
For the sugar cookie crust
- 8 tbsp (1 stick) unsalted butter room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- ½ tsp kosher salt
- ½ tsp baking soda
- 1 ½ cups all-purpose flour
For the yogurt filling
- 1 cup plain Greek yogurt
- ¼ cup honey
- 1 tbsp lime zest
- 2 tsp fresh lime juice
- 12 oz fresh strawberries cleaned with stems removed
- 6 oz fresh blueberries washed and cleaned
- ¼ cup strawberry jelly (or preserves, if desired)
- 1 tbsp water
Instructions
For the crust
- Preheat oven to 350°F.
- In a stand mixer, combine the butter and sugar and mix until light and fluffy. Scrape the sides of the mixing bowl to ensure everything is combined evenly.8 tbsp (1 stick) unsalted butter, ¾ cup granulated sugar
- Add the vanilla extract and egg. Mix until incorporated.1 tsp vanilla extract, 1 large egg
- Add the salt, baking soda, and flour and mix until just combined.½ tsp kosher salt, ½ tsp baking soda, 1 ½ cups all-purpose flour
- Press into an 8×11 tart pan or 9×9 baking pan. Bake until the edges are set and the center has puffed and fallen, 20-25 minutes.
- Remove from oven and cool. The crust can be made a day in advance or up to one week ahead and frozen.
For the filling
- Mix together the Greek yogurt, honey, lime zest, and lime juice, and stir until smooth. Taste and adjust sweetness if desired.1 cup plain Greek yogurt, ¼ cup honey, 1 tbsp lime zest, 2 tsp fresh lime juice
- Spread evenly on prepared and cooled crust.
- Place strawberries in rows on the top, leaving a corner for the blueberries.12 oz fresh strawberries
- Repeat step with rows of blueberries in the open corner.6 oz fresh blueberries
- Mix together jelly and water and brush on top of the fruit.¼ cup strawberry jelly (or preserves, if desired), 1 tbsp water
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I LOVE your print features here on the website. It makes such nice recipes to cook from! I love that you can customize the spacing and everything else!