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Celebrate your patriotic holidays with this patriotic treat perfect for Memorial Day, Fourth of July, or Labor Day. This American flag fruit tart combines a sugar cookie crust with a luscious cream cheese frosting and fresh fruit to create a fun recipe that is both delicious and visually appealing. The flag pattern made with fresh blueberries, fresh raspberries or fresh strawberries makes this dessert a crowd pleaser at any July party.
The Chemistry of a Sugar Cookie Fruit Tart
The secret to a chewy cookie crust lies in the combination of ingredients and the baking process. Using a mix of unsalted butter and shortening helps achieve the right texture. The baking powder and cornstarch give the crust its golden brown color and chewy texture. Ensuring your ingredients are at room temperature helps them blend more smoothly and evenly, resulting in the perfect sugar cookie base.
What is in a sugar cookie fruit tart?
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.
Shortening
Being 100% fat, it provides a flakier texture and prevents spreading because it does not melt down in the oven.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Almond Extract
Adds a unique sweet and nutty flavor to your dough.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Egg Yolks
Adding extra egg yolks to your batter will add extra richness and chewiness to your cookie or brownie.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Cornstarch
Helps create a crumbly tender texture to toppings. Softens cookies, brownies and cakes. And it can also thicken sauces and fillings.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Cream cheese
Provides a unique, tangy flavor. When baked it adds moisture to your treat.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Fresh Berries
Fresh blueberries, fresh raspberries, and fresh strawberries create the patriotic flag pattern.
How do you make an American flag sugar cookie fruit tart?
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 pan with cooking spray and line it with parchment paper.
- Prepare the sugar cookie dough. In a standing mixer, cream together 3/4 cup of unsalted butter, 3/4 cup of shortening, and 1 1/2 cups of granulated sugar until lighter in color and texture. This takes about 2 full minutes of whipping on high speed, scraping down the bowl every 30 seconds.
- Add 1 teaspoon of almond extract and 1/2 teaspoon of vanilla extract to the mixture and stir until combined. Add 2 eggs and 2 egg yolks, stirring until just combined.
- Combine dry ingredients. In a separate bowl, combine 3 1/2 cups of all-purpose flour, 2 teaspoons of cornstarch, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of fine sea salt.
- Mix the dough. Turn the standing mixer on low and slowly pour the dry ingredients into the wet mixture. As soon as the cookie dough comes together, stop the mixer.
- Prepare the pan. Press the dough into the prepared 9×13 pan. Flatten the dough into the pan with a small roller or your hands.
- Bake the cookie base. Bake for 15 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely before adding the frosting.
- Make the frosting. In a standing mixer, add 8 ounces of cream cheese and 1 cup of unsalted butter. Mix on low until the two are combined and slightly softened. Add 5 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing on low until the frosting is combined. Increase the speed to high and whip the frosting for 1-2 minutes until lighter in color and texture.
- Assemble the tart. Scoop the frosting out on top of the cooled sugar cookie and spread it into an even layer. Arrange the fresh berries in a flag pattern on top of the frosting.
- Serve and enjoy. Serve immediately, or refrigerate until ready to serve.
How to Store a Fruit Tart
Store any leftover fruit pizza in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
How to Freeze Fruit Tart
To freeze, wrap the cooled sugar cookie base tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw before adding the frosting and fruit.
How to Make Fruit Tart Ahead of Time
You can just prepare the sugar cookie base and cream cheese mixture beforehand. Store the cookie base at room temperature in an airtight container and the frosting in the refrigerator.
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Why make American flag sugar cookie fruit tart?
This American flag fruit tart is perfect for patriotic holidays like Memorial Day, Fourth of July, and Labor Day. It’s a fun way to celebrate with a patriotic-themed treat that everyone will love. The combination of chewy cookie crust, rich cream cheese frosting, and juicy fruits makes it a great addition to any celebration.
This sugar cookie fruit pizza is a fun way to enjoy a classic dessert with a patriotic-themed treat. The chewy cookie crust provides the perfect base, while the rich cream cheese frosting adds a layer of creaminess. Topped with juicy fruits like fresh berries, fresh raspberries, and fresh strawberries, this dessert pizza is a sweet treat that’s perfect for any celebration. Plus, it’s an easy recipe that comes together quickly, making it a great addition to your holiday menu.
Enjoy creating this delightful and fun recipe to impress friends and family. With its rich flavors and beautiful presentation, this sugar cookie fruit pizza is the perfect way to satisfy your sweet tooth and make any occasion special!
FAQs
How do you keep a sugar cookie crust from getting soggy?
To keep your sugar cookie crust from getting soggy, make sure the cookie dough is fully baked and cooled before adding the frosting and fruit. Using a parchment paper liner can also help to prevent sticking and ensure even baking.
Can you make this dessert ahead of time?
Yes, you can make this dessert ahead of time. Prepare the sugar cookie base and the cream cheese mixture in advance. Store the cooled sugar cookie in an airtight container at room temperature and the frosting in the refrigerator. Assemble the tart just before serving.
How do you store leftover fruit tart?
Store any leftover fruit pizza in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
What fruits can I use for the flag pattern?
For the flag pattern, use fresh blueberries for the blue field and fresh raspberries or fresh strawberries for the red stripes. You can also use other juicy fruits like blackberries or kiwi fruit to create a different pattern.
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American Flag Sugar Cookie Fruit Tart
Ingredients
Tarts
- 3/4 cup unsalted butter
- 3/4 cup shortening
- 1 1/2 cup granulated sugar
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 2 eggs
- 2 egg yolks
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- 2 tsp cornstarch
- 3 1/2 cups all-purpose flour
Toppings
- 8 ounces cream cheese
- 1 cup unsalted butter
- 5 cups powdered sugar
- 1 tsp vanilla extract
- Berries
Instructions
Bars
- Preheat your oven to 350 degrees
- In a standing mixer cream your butter, shortening and sugar together until lighter in color and texture. This takes about 2 full minutes of whipping on high, scrapping down the bowl down every 30 seconds.
- Add the extracts and stir until combined
- Add the eggs and egg yolks, stir until just combined
- In a separate bowl combine the flour, cornstarch, baking powder, and salt
- Turn the standing mixer on low, slowly pour the dry ingredients in. As soon as the cookie dough comes together, stop the mixer.
- Press the dough into a 9×13 pan that has been greased with non-stick spray and lined with parchment paper
- Flatten the dough into the pan with a small roller or your hands
- Bake for 15 minutes. Remove and allow to cool before frosting.
Toppings
- In a standing mixer, add the cream cheese and butter. Mix on low until the two are combined and slightly softened.
- Add the sugar and extract, mix on low until the frosting is combined.
- Slowly increase the speed until your mixer is on high. Whip the frosting on high for 1-2 minutes until lighter in color and texture.
- Scoop the frosting out on top of the tarts and spread until its in an even layer.
- Place berries on top, enjoy immediately or refrigerate until serving.
Nutrition
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