Recipe Box

Blossoming Fruit Tart

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For Cookie Blossoms:

Tools:

• Blossom Nesting Metal Cutter Set

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• Ice-A-Cookie™ Ready-to-Use Icing
• Assorted colored sugars
• Assorted sprinkles
• Assorted jimmies

Preheat oven to 400°F. In mixer bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt in a separate bowl. Add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Cut out cookies, dipping cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Cool completely. Decorate as desired with ready-to-use icing, colored sugars, sprinkles and jimmies. Let decorations dry overnight.

For Tart:

Tools:

• 9-inch Tart Pan
• Dessert Whipper Pro

Ingredients:

• 1 9-inch refrigerated piecrust
• 1 package (3.4 oz.) instant vanilla pudding mix
• 1 1/2 cups cold milk
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional)
• 4 cups sliced fruit or berries (kiwi, peaches, pineapple, plums, strawberries, raspberries or blueberries, as desired)
• 1/4 cup apricot preserves, strawberry jam or orange marmalade, heated (optional)
• 1 cup whipping or heavy cream (optional)

Preheat oven to 375°F. Roll dough 1/8 inch thick and 2-inches larger than pan diameter. Press dough into bottom and up sides of prepared pan. Roll rolling pin across edge of pan to trim. Prick bottom with fork. Bake 8-10 minutes or until lightly browned and crisp. Cool completely on rack.

In small bowl, mix pudding mix, milk and sour cream; beat with electric mixer or wire whisk 2 minutes. Stir in lemon juice and zest. Pour into cooled tart crust. Top with fruit and brush on preserves, if desired. Chill at least 1 hour.

To Serve, remove tart pan sides; place on serving plate. Arrange decorated cookies around tart. If whipped cream is desired, pour cream in Dessert Whipper; use as instructed.

Makes about 3 dozen cookies and 8-10 servings of tart.