Star Spangled Tart
1 (20 oz.) roll refrigerated sugar cookie dough
1 (14 oz. 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 tsp. 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
Preheat oven to 375ºF.
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. Reroll trimmings and recut. Sprinkle half with coarse
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 till mixture is thickened. Cover and
chill till 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.
Makes 12 servings.