Celebrate the sweetness of spring with this stunning tart, bursting with the flavor of fresh, seasonal fruit.
With only five ingredients, including your favorite fruits such as red raspberries, sliced mango and kiwifruit, this recipe is a breeze to make.
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fruit (raspberries, sliced mango, kiwifruit and/or bananas)
PREHEAT oven to 325° F. Grease bottom and side of 9-inch fluted tart pan with removable bottom.*
PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and side of tart pan.
BAKE for 22 to 25 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
BEAT cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2 inch of edge.
ARRANGE fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.
*If tart pan is not available, press cookie dough onto greased pizza pan or baking sheet to measure an 8-inch circle. Bake for 22 to 25 minutes or until lightly golden.
Review This Recipe
I HAVE BEEN MAKING A FRUIT PIZZA FOR YEARS. THIS LOOKS MUCH PRETTIER WITH THE TART PAN. I ALSO MELT SOME APRICOT OR SEEDLESS RASPBERRY JAM IN THE MICROWAVE AND BRUSH IT OVER THE FRUIT. THIS MAKES ALL THE FRUIT SHINE AND KEEPS EVERYONE GUESSING WHAT THE YUMMY GLAZE IS.
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