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Easy Berry Sugar Cookie Fruit Tart

One of my favorite desserts to enjoy is a fruit tart. But sometimes I don’t have the time to create a tart crust made from scratch and to make fresh pastry cream to use for the filling.

 For these times, I create a simple Sugar Cookie Fruit Tart where the crust is made of out Sugar Cookie Dough and the filling is Vanilla Frosting. Top the tart with fresh strawberries and blueberries and you’ve got a lovely (and Patriotic!) tart in no time!




To Assemble the Fruit Tart:

  • 1 tube or box of raw sugar cookie dough (I like to use the tube of sugar cookie dough, but any type of raw sugar cookie dough will work)
  • 1 1/2 cups fresh strawberries, sliced
  • 1 cup fresh blueberries
  • Vanilla frosting (recipe below)

Vanilla Frosting:

  • 1 3/4 cups (3 1/2 sticks) unsalted buttercream, at room temperature
  • 3 cups confectioners sugar
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt

Start by Making the Sugar Cookie Tart Crust: Preheat the oven to 350 degrees. Generously grease the inside of a 9-inch round baking pan. I like to use a baking pan with the removable bottom, as it makes it much easier to remove the tart crust once finished baking. Evenly press the sugar cookie dough into the bottom of the round baking pan.

Place the pan in the oven and bake until the tops and sides of the cookie crust are lightly browned, about 15-20 minutes. Remove the pan from the oven and allow the sugar cookie crust to cool completely.

While the sugar cookie crust is cooling, make the Vanilla Frosting. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners’ sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times. Add the vanilla and salt and whisk until the buttercream is light and fluffy, about 3 minutes.

To Assemble the Fruit Tart: Carefully remove the sugar cookie crust from the pan and place a round serving dish/plate. Place the frosting on top of the cookie crust and spread to completely cover the cookie crust (I like to leave about ¼-inch crust on the sides).

Evenly arrange and layer the strawberries on the outer edge of the frosting and then place the fresh blueberries in the middle of the tart. Cut into pie/cake pieces and serve immediately.



If you are not serving immediately, place the tart into the refrigerator until ready to serve. This tart lasts up to 5 days, kept covered in plastic wrap in a refrigerator.

Serves: About 10

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