Fruit Pizza Sugar Cookie

5 from 3 votes

Tried and true fruit tart recipe that's always a crowd pleaser. Choose your favorite fruits to customize this delicious summertime treat.

Prep Time1 25

Cook Time20

Total Time1 45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 452kcal

Author: Meredith

Equipment

12"-15" pizza pan -OR- 10"x15" baking sheet
Mixing Bowls
Measuring Spoons
Measuring Cups
Liquid Measuring Cup
Wooden Spoon
Rubber Scrapper
Hand Mixer
Pastry Brush

Ingredients

For the Crust

½ Cup salted butter, mostly melted
½ Cup granulated sugar
½ Cup powdered sugar
½ Cup vegetable (or canola) oil
1 large egg
½ teaspoon vanilla extract
⅛ teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
2 + ¼ Cup all-purpose flour

Cream Cheese Frosting

8 ounces cream cheese, softened
½ Cup powdered sugar
½ Cup sour cream
1 teaspoon vanilla extract

Fruit Layer

4 Cups fresh fruit that's been cut into bite-sized pieces*

Glaze

½ Cup apple juice
2 Tablespoons lemon juice
⅓ Cup granulated sugar
1 teaspoon corn starch
3 teaspoons cold water

Instructions

Preheat the oven and prepare your pan. Preheat your oven to 350°F and grease either a 10x15 cookie sheet or 12-15" round pizza pan and set aside.
Mix up the cookie crust dough. In a large mixing bowl, mix together your wet ingredients and sugars until uniform.
½ Cup salted butter, mostly melted, ½ Cup granulated sugar, ½ Cup powdered sugar, ½ Cup vegetable (or canola) oil, 1 large egg, ½ teaspoon vanilla extract
Slowly add in the dry ingredients, mixing until a dough is formed.
⅛ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon cream of tartar, 2 + ¼ Cup all-purpose flour
Press the dough into your prepared pan. Press the dough into an even layer in your prepared pan.
Bake for 14-18 minutes, or until lightly golden brown. Remove from the oven and allow to cool fully.
Mix up the cream cheese frosting. In a medium mixing bowl, use a hand mixer to blend all filling ingredients until it's smooth. Chill in the fridge until ready to spread onto the cooled cookie crust.
8 ounces cream cheese, softened, ½ Cup powdered sugar, ½ Cup sour cream, 1 teaspoon vanilla extract
Prepare the fruit. While the crust is baking and cooling, wash your fruit, pat it dry, and chop into bite-sized pieces. Store in the fridge until you're ready to add your design to your fruit tart.
4 Cups fresh fruit that's been cut into bite-sized pieces*
Make the glaze. In a medium saucepan over medium heat, add the juices and sugar, stirring often to dissolve the sugar.
½ Cup apple juice, 2 Tablespoons lemon juice, ⅓ Cup granulated sugar
While the juices and sugar is cooking, whisk together the water and corn starch in a small bowl until no lumps remain. Pour about half of it into the saucepan and continue to cook until the glaze has thickened and clear (about 10 minutes). If desired, add the rest of the cornstarch slurry if you'd prefer a thicker glaze (or it feels runny still). Remove from the heat and allow to cool while you assemble the tart.
1 teaspoon corn starch, 3 teaspoons cold water
Assemble the tart. Spread the cream cheese frosting into an even layer over the cooled cookie crust. Then arrange the fruit into the design of your choice. Brush the glaze over the fruit. Chill until ready to serve.
Slice, serve, and enjoy! Cut into squares or pie slices (depending on what shape pan you used), and enjoy!

Video

Notes

*The best fruits to use on fruit tart include: strawberries, blueberries, raspberries, blackberries, seedless grapes, kiwi, cherries that have been pitted, canned mandarin oranges (drained, patted dry), and stone fruit (such as peaches). Avoid fruits that brown too quickly (like apples, pears, and bananas) or ones that are too watery (like watermelon).

Our #1 tip to preventing a soggy fruit tart is to assemble it as close to serving as possible. If you'd like to get some prep done early, make ahead the follow: bake the cookie crust, cool it fully, and store it covered. Mix up the frosting and store it covered in the fridge. Prep your fruit, washing, patting it dry, and cutting anything that needs it into bite-sized pieces, and store it in the fridge. See more tips in the 'FAQ' section of the blog post.

Nutrition