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!
Servings 10 pieces
Calories 222kcal
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.
- Add the vanilla extract and egg. Mix until incorporated.
- Add the salt, baking soda, and flour 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 together the Greek yogurt, honey, lime zest, and lime juice, 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
Serving: 1serving | Calories: 222kcal
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