Strawberry & Blueberry Cookie Tart

Strawberries and blueberries on a cookie tart with yogurt filling with extra strawberries, blueberries and jam in background on a wood cutting board on a marble surface

Strawberry & Blueberry Cookie Tart

Strawberries and blueberries come together with a cookie tart to form the perfect Fourth of July dessert! This totally works for other holidays as well, so there’s no excuse NOT to make it!

Course Dessert

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 25

Cook Time 25

Total Time 50

Servings pieces

Calories 222kcal

Author Kaleb

Ingredients

For the sugar cookie crust

½ cup unsalted butter room temperature
¾ cup granulated sugar
1 tsp vanilla extract
1 egg
½ tsp salt
½ tsp baking soda
1 ½ cups flour

For the yogurt filling

1 cup plain Greek yogurt
¼ cup honey
1 tbsp lime zest
2 tsp 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.
Add the vanilla and egg. Mix until incorporated.
Add the remaining dry ingredients and mix until just combined.
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 all ingredients together and stir until smooth. Taste and adjust sweetness if desired.
Spread evenly on prepared and cooled crust.
Place strawberries in rows on the top, leaving a corner for the blueberries.
Repeat step with rows of blueberries in the open corner.
Mix together jelly and water and brush on top of the fruit.

Video

Nutrition