Easy Summer Fruit Cookie Tarts

Easy Summer Fruit Cookie Tarts

Sometimes the simplest  of experiments yield amazing results.  That couldn't be more true than with these beautiful little summer fruit tarts. There was some leftover cookie dough in the fridge that had been there for a couple of days and I honestly thought of tossing it in the trash but as everybody knows, I hate to throw out anything. There is also an abundance of fruit in the house at the moment, we always seem to overbuy but then again, it rarely gets tossed out; we always seem to find some way to use it. 

I broke out some of my individual fluted tart pans, pressed the cookie dough into them without even rolling it out, added some sliced strawberries, sliced black velvet apricots, and a handful of frozen blueberries from the freezer , sprinkled a little sugar on top of the fruit and tossed them into the oven. I didn't expect much to be honest, thinking the juicy fruit might drown the cookie dough completely and I'd be left with a soggy mess that would still end up in the garbage bin. Still, nothing ventured, nothing gained and the trash bin was the cookie dough's initial destination anyway, so no big deal anyway, I thought.

Easy Summer Fruit Cookie Tarts

Wow! These little tarts are amazing. I only made three and everyone in the house insisted on sampling each one! They were all absolutely delicious! This particular cookie dough held up perfectly, providing a crispy edged buttery vanilla pastry that didn't crumble into a million pieces but wasn't too soft to hold its own shape either. They were perfect!

I'm already thinking of new fruits to try in them and thinking about a full sized peach tart as an experiment when the Niagara peaches arrive. This turned out to be one of my favorite new recipes this summer and a lesson that a little kitchen experimentation can be a wonderful thing.

Cookie Dough Crust

Sift together:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Cream together until light and fluffy:

• 1 cup butter
• 2/3 cup sugar

Add and beat well:

• 2 large egg yolks
• 1 tablespoon milk
• 2 teaspoon pure vanilla extract

Fold in the dry ingredients until crumbly, then press the dough into a ball , wrap in plastic wrap and chill in the fridge for a half hour. Press the cookie dough into tart pans about a 1/4 inch thick on the bottom and sides.

Add any sliced fruit or berries into the pastry shell and sprinkle each one with 1/2 tsp sugar. You can probably omit the sugar if you'd rather just have the natural sweetness of the fruit. Some fruit and berry suggestions include:

• blueberries
• strawberries
• peaches
• plums
• nectarines
• blackberries 
• raspberries

Bake for 20-25 minutes at 350 degrees F until evenly dark golden brown at the edges. You want some good dark color to the cookie crust to make sure they are fully baked. Cool on a wire rack to almost room temperature before removing from the pans to cool completely. These would also be excellent served warm with a scoop of good vanilla bean ice-cream.

Easy Summer Fruit Cookie Tarts

Sometimes the simplest  of experiments yield amazing results.  That couldn't be more true than with these beautiful little summer fruit tarts. There was some leftover cookie dough in the fridge that had been there for a couple of days and I honestly thought of tossing it in the trash but as everybody knows, I hate to throw out anything. There is also an abundance of fruit in the house at the moment, we always seem to overbuy but then again, it rarely gets tossed out; we always seem to find some way to use it. 

I broke out some of my individual fluted tart pans, pressed the cookie dough into them without even rolling it out, added some sliced strawberries, sliced black velvet apricots, and a handful of frozen blueberries from the freezer , sprinkled a little sugar on top of the fruit and tossed them into the oven. I didn't expect much to be honest, thinking the juicy fruit might drown the cookie dough completely and I'd be left with a soggy mess that would still end up in the garbage bin. Still, nothing ventured, nothing gained and the trash bin was the cookie dough's initial destination anyway, so no big deal anyway, I thought.

Easy Summer Fruit Cookie Tarts

Wow! These little tarts are amazing. I only made three and everyone in the house insisted on sampling each one! They were all absolutely delicious! This particular cookie dough held up perfectly, providing a crispy edged buttery vanilla pastry that didn't crumble into a million pieces but wasn't too soft to hold its own shape either. They were perfect!

I'm already thinking of new fruits to try in them and thinking about a full sized peach tart as an experiment when the Niagara peaches arrive. This turned out to be one of my favorite new recipes this summer and a lesson that a little kitchen experimentation can be a wonderful thing.

Cookie Dough Crust

Sift together:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Cream together until light and fluffy:

• 1 cup butter
• 2/3 cup sugar

Add and beat well:

• 2 large egg yolks
• 1 tablespoon milk
• 2 teaspoon pure vanilla extract

Fold in the dry ingredients until crumbly, then press the dough into a ball , wrap in plastic wrap and chill in the fridge for a half hour. Press the cookie dough into tart pans about a 1/4 inch thick on the bottom and sides.

Add any sliced fruit or berries into the pastry shell and sprinkle each one with 1/2 tsp sugar. You can probably omit the sugar if you'd rather just have the natural sweetness of the fruit. Some fruit and berry suggestions include:

• blueberries
• strawberries
• peaches
• plums
• nectarines
• blackberries 
• raspberries

Bake for 20-25 minutes at 350 degrees F until evenly dark golden brown at the edges. You want some good dark color to the cookie crust to make sure they are fully baked. Cool on a wire rack to almost room temperature before removing from the pans to cool completely. These would also be excellent served warm with a scoop of good vanilla bean ice-cream.