Independence Day Recipes
Star-Spangled Tart
Decorate any cookies that don't fit on the tart with canned frosting tinted red or blue.
Yield: 12 servings
Ingredients
- 1 (20 ounce) roll refrigerated sugar cookie dough
- Coarse sugar
- 1 (14 ounce can - 1 1/4 cups) sweetened condensed milk or fat-free sweetened condensed milk
- 1/2 cup dairy sour cream or light dairy sour cream
- 1/2 teaspoon finely shredded lemon or lime peel
- 1 cup lemon or lime juice
- 1 cup fresh blueberries or blackberries
- 2 cups fresh red raspberries or
- 3 cups fresh strawberry halves
Instructions
- Heat oven to 375 degrees F.
- For crust, generously grease the bottom of an 11 x 8 x 1 1/2 inch rectangular tart pan with a removable bottom or an 11- to 12-inch pizza pan; lightly grease sides.
- Set aside half of dough.
- With floured hands, pat remaining dough onto bottom and up sides of pan.
- For cookies, on a lightly floured surface roll out remaining dough to 1/8 to 1/4-inch thickness.
- Using small star cutters, cut into shapes.
- Place cutouts on an ungreased baking sheet.
- Re-roll trimmings and re-cut.
- Sprinkle half with coarse sugar.
- Bake crust and cookies until golden, allowing 4 to 5 minutes for small cookies and 12 minutes for crust.
- Cool on a wire rack.
- For filling, in a mixing bowl combine condensed milk, sour cream, lemon or lime peel, and juice. Stir about 3 minutes or until mixture is thickened. Cover and chill until ready to assemble tart.
- To assemble, loosen and remove sides of pan from crust, if desired.
- Transfer crust to a platter, leaving bottom of pan under crust.
- Before serving, spread filling onto crust. Top with berries and cookies. Cut into squares.
Nutrition
Per serving: 32 5 cal., 13 g total fat (5 g sat. fat), 27 mg chol., 213 mg sodium, 48 g carb., 1 g fiber, and 5 g pro
Daily Values: 6% vit. A, 18% vit. C, 1% calcium, and 5% iron