Description
These Mini Fruit Tarts feature buttery sugar cookie cups filled with a luscious orange cream cheese filling and topped with a vibrant assortment of fresh fruits and berries. Finished with a glossy apricot glaze, they make perfect bite-sized treats for any occasion.
Ingredients
Cookie Cups
- 1 (17.5-ounce) package sugar cookie mix (e.g., Betty Crocker)
- 1/2 cup butter, softened
- 1 large egg
Filling
- 8 ounces cream cheese, full-fat and softened
- 1/2 cup sour cream, full-fat
- 2 tablespoons fresh orange juice (about from 1 large orange)
- 1 teaspoon orange zest (from 1 large orange)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon orange extract (optional)
- 1 cup powdered sugar
Topping
- Fresh fruit and berries, such as strawberries, raspberries, blueberries, blackberries, mandarin oranges, kiwi, etc.
Glaze
- 1/3 cup apricot jam (or orange jam)
- 3/4 tablespoon water
Instructions
- Prepare Cookie Cups: Preheat your oven to 350°F (177°C) and grease and lightly flour a high-quality mini muffin tin. Prepare the sugar cookie dough following the package instructions, incorporating butter and egg as directed. Using a tablespoon measuring spoon, scoop dough portions mostly full, roll each into a ball, and place into muffin cavities. Press the center of each ball gently with your finger to create a slight indent for the filling.
- Bake Cookie Cups: Bake the cookie cups for 7–10 minutes until the tops are lightly browned and edges are no longer glossy. Watch closely to avoid overbaking, which makes the cups hard. Remove from oven and immediately press down centers again with the back of a 1/2 teaspoon measuring spoon. Let them cool a few minutes then carefully loosen and remove from pan by tracing edges with a butter knife and coaxing out gently or twisting the cookie cups out. If needed, press centers once more while warm. Transfer to a cooling rack and cool completely.
- Make Filling: In a large bowl, beat the softened cream cheese, sour cream, orange juice, orange zest, vanilla extract, orange extract (if using), and powdered sugar with a hand mixer until the mixture is smooth, creamy, and well combined. Adjust sweetness/thickness by adding more powdered sugar if desired. Refrigerate the filling for 20 minutes to firm up and let flavors develop.
- Assemble Tarts: Spoon the chilled filling into each completely cooled sugar cookie cup, filling generously but neatly. Top each tart with chopped fresh fruit and berries of your choice to create a colorful and inviting presentation.
- Prepare Glaze: In a small microwave-safe bowl, combine apricot jam and water. Microwave for about 15 seconds until warmed. Whisk well to combine smoothly.
- Glaze Tarts: Using a pastry brush, lightly brush the warm jam glaze over the fresh fruit on each tart to give them a shiny, professional finish and help preserve the fruit’s freshness.
Notes
- To soften cream cheese quickly, microwave it for 10-15 seconds if refrigerated.
- Use full-fat dairy ingredients for best texture and flavor.
- Fresh citrus zest and juice elevate the filling’s flavor with bright, natural notes.
- Be careful not to overbake cookie cups; underbaked cups will be soft, overbaked will be hard and cracked.
- These tarts are best enjoyed the day they are made for optimal freshness.
- Store leftovers in the refrigerator covered for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
