Fruit Tart

It’s almost berry season here in Oregon and I can’t wait.
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It seems you can just about find berries in the grocery store year round thanks to places like Mexico and California but there is nothing like a fresh, locally grown Oregon berry!  Yum!

I was asked to make dessert for a women’s meeting at church last week and was asked to bring something “healthy”.  Well, healthy and dessert don’t go together too well in my book.  I decided fruit was healthy so as long as the dessert had fruit in it I was safe!

A fruit tart has lots of fruit.  It also has cookie dough and cream cheese but it was hiding underneath the fruit so I figured maybe no one would notice!

To start with all you need is a tube of store bought sugar cookie dough.  You could make your own, if you want.

Spread it out over a round pizza pan.  It will be thin but that’s o.k. because it will puff up when it bakes.  After baking and cooling you cover it with a lovely mixture of cream cheese, sugar, vanilla and a little lemon juice.

Next comes the fun part – add the fruit.  You can use whatever fruit you like.  Berries work well, oranges, kiwi, bananas or peaches.  Get creative!  You can match the fruit to the color scheme of the party or whatever is in season!

I went for strawberries, raspberries, blueberries and mandarin oranges.  Pretty!!

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You can creative with your pattern of fruit too.

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Doesn’t that just look healthy!

Well I just couldn’t resist, I know it’s not healthy but I had to drizzle it with a bit of white chocolate!

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It just made it extra pretty with a white chocolate drizzle and I think white chocolate just makes everything better.

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Fruit Tart

Printable Recipe

1 tube sugar cookie dough

Cream Cheese Layer:


1 (8 oz.) cream cheese, room temperature

1/2 tsp. vanilla extract

1/2 Cup granulated sugar

1/4 tsp. freshly squeezed lemon juice


Your choice of fruit such as strawberries, raspberries, blueberries, kiwi, bananas, peaches, oranges etc.

White chocolate to melt and drizzle

Press cookie dough into a 12 inch round pizza pan, as evenly as possible.  Bake  at 350 degrees for 11-14 minutes.  Cool crust.

In a bowl combine cream cheese, sugar, vanilla and lemon juice.  Blend until smooth.  Spread on the top of cooled crust.  Add sliced fruit in a pretty pattern.

Melt white chocolate and drizzle over fruit.  Enjoy!

Keep refrigerated if not serving immediately


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Pumpkin Dip

On my last post here at Portland Mama I shared that one of my favorite fall combinations is apples and caramel.