Honey Lime Fruit Tart
If you love fruit pizza, then this beautiful easy recipe is just for you. A dazzling dessert or a star at brunch, there's really no time that isn't perfect for this colorful gem & its cream cheese lime filling, honey lime glaze and sugar cookie crust.
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Servings: 6
Ingredients
- 16.5 oz. tube refrigerated sugar cookie dough
- 16 oz. strawberries, sliced
- 1 pt. blueberries
- 6 oz. blackberries
- 2-3 kiwi, peeled and sliced
Cream Cheese Lime Filling
- 4 oz. cream cheese
- 1/2 C whipped topping
- 1/3 C confectioner's sugar
- 2 tsp. lime juice
Honey Lime Glaze
- 1/8 C honey
- 1 1/2 Tbsp. lime juice
- 1 tsp. poppy seeds
- 1/2 tsp. fresh lime zest
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- On parchment paper, use a rolling pin to roll out refrigerated cookie dough just larger than your tart tin. Pick up the parchment paper with the rolled out dough and turn it over into the tart tin. Very gently press the dough into the sides and corners of the tin. Use a knife to trim edges even with the top of the tin. Prick the dough in the bottom of the tin to prevent any bubbles. Bake for 11-14 minutes or until golden brown. Remove from oven and cool completely.
- While the cookie crust is baking, slice fruit, make filling and glaze.
- To make filling, whip cream cheese, sugar, and lime juice with a mixer. Fold in whipped topping.
- To make glaze, whisk together honey, lime juice, zest and poppy seeds.
- Spread filling onto cooled crust. Add fruit in rows on top of filling. Brush with Honey Lime Glaze. Remove tart from tin by releasing the sides of the tin and garnish, if desired, with extra whipped topping and fruit.
Notes
- Dough will be sticky and can tear easily. Sprinkle with flour as you roll it out to firm up the dough.
- Dough can be pieced together in the tin if it breaks. Just make sure to seal the seams!
- Tart tin does not have to be greased.