Strawberry Cookie Tart
You’ve got to be careful when you contribute to a potluck. One too many batches of cupcakes, and you’re the cupcake girl. I’m not complaining—just offering a little advice: If you’re going to make something your “thing” at a potluck, you’d better love it.
Lucky for me, I love dessert. I use our group get-togethers to experiment with new cupcake flavors; that’s where this coffee-scented chocolate cake, the “Snack Morris” (with peanut butter and pretzels) and these Chicken and Waffles cupcakes were born. But sometimes, a girl’s just got to do something else.
So today, I’m here to share a little treat from my Memorial Day weekend. A creamy, crispy and refreshing strawberry cookie tart.
Is it easy to make? Yep.
Is it beautiful? Definitely.
Is it really just a giant frosted cookie? Abso-fucking-lutely.
I adapted this recipe from Sally’s Baking Addiction, modifying it to bake in a 12″ cake round instead of on a pizza pan. (I also added a bit more powdered sugar to the frosting/filling, since it wasn’t quite stiff enough for me.) If you’d rather prep this “fruit pizza” style on a pizza pan, check out the notes below or look up Sally’s recipe here on her blog.
P.S. Have you checked out our latest giveaway? Click here and enter here to win a Martha Stewart summer entertaining essentials package from the Martha Stewart Collection at Macy’s before the giveaway ends June 11.
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 1/2 cups confectioners' sugar
- 1 Tablespoon milk
- 1 teaspoon vanilla extract
- fresh fruit, shredded coconut or other toppings
- In the bowl of a stand mixer (or with a handheld mixer), cream the softened butter until smooth. Add the granulated sugar and mix on medium speed until totally combined, and the mixture is light and fluffy. Beat in the egg and vanilla.
- In a separate bowl, whisk together the dry ingredients (flour, salt, baking powder, baking soda and cornstarch).
- With the mixer on a low speed, slowly (slowly!... in parts) add the flour mixture to the butter and sugar mixture. Once totally combined, move the dough to the refrigerator to chill. *
- Preheat the oven to 350°F. Prepare and grease a 12" cake round. †
- Press the chilled cookie dough into the cake round, in an even and flat circle. pinch the sides of the dough up a bit around the edge to give your crust a bit of a lip. Bake for 18-20 minutes, watching to see the top of the cookie crust set and lightly brown. ‡ Let cool.
- In the bowl of a stand mixer, beat the cream cheese and butter together until smooth. Add the milk, vanilla and the confectioners' sugar, then beat together for 2-3 minutes.
- Spread the filling into a thick layer onto your cooled cookie crust. Slice and arrange fruit and other toppings on top of the filling.
- Serve immediately, cut into squares or slices. Or keep your tart in the fridge before serving.
- * Chill time totally depends on what you're baking your crust on or in. If your dough is able to spread out while baking, you'll want the dough cold (up to one day of chilling). I baked mine in a 12" round cake pan, where the sides kept the dough from spreading thin, so I just chilled for about 20 minutes. The longer the chill time, the more prudent you want to be about your technique. A day of chilling usually means rolling the dough into a ball and wrapping it tightly with plastic wrap. For 20 minutes, I just threw my mixer bowl into the fridge with a clean towel over it.
- † Greasing your pan depends, again, on your baking vessel. A flat pizza pan or shallow tart pan should be fine with a quick spritz of cooking spray. With the cake round, I decided to grease with a healthy rub of butter, then cover the pan and sides with flour. It was still a little tough to remove after baking, but it came out by running a knife around the edges and a little flipping and twisting.
- ‡ I thought my cookie still looked pretty undercooked at 20 minutes, but it (like always) was more done than I thought it was once I let it cool in the pan. Better to err on the side of underdone than overdone here, I think. I'd rather my cookie fall apart than bee too hard to cut and eat.