Tastē Tuesday~ Today is Pi Day (3/14), but I haven't made a pie in awhile so a tart will have to do. With Easter only one month away, if entertaining is on your mind, here is a great treat for your brunch or dessert table. Not only is it colorful, making for a pretty presentation, but it has a fresh and crisp taste and can serve a decent number of people. It is pretty simple to make, so if you are responsible for more than just a dessert, it allows you to spend your time focusing on other courses. This recipe uses grapes - nice because that is a pretty safe fruit as far as picking out ripe fruit that consistently tastes good and is easily found in this transition between winter and spring. However, berries of any variety would also be beautiful and delicious!
Grape Cookie Tart
Adapted from Anthony Vineyards
Ingredients
16.5 ounces homemade or packaged refrigerated sugar cookie dough
1 8-ounce package light cream cheese, softened
1/2 cup light butter, softened
2 1/4 cups, powdered sugar, divided
2 teaspoons vanilla
1 tablespoon half-and-half
~ 1 1/2 cups each green and black grapes, sliced in half lengthwise
Instructions
Adapted from Anthony Vineyards
Ingredients
16.5 ounces homemade or packaged refrigerated sugar cookie dough
1 8-ounce package light cream cheese, softened
1/2 cup light butter, softened
2 1/4 cups, powdered sugar, divided
2 teaspoons vanilla
1 tablespoon half-and-half
~ 1 1/2 cups each green and black grapes, sliced in half lengthwise
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch springform pan. Press cookie dough evenly into the bottom of pan.
- Bake at 350 degrees for 17-19 minutes, until golden.
- Allow the cookie crust to cool completely then remove the springform pan sides.
- While it is cooling, make the cream cheese filling. Using a hand or stand mixer, mix together cream cheese, butter, 2 cups powdered sugar, vanilla and half-n-half. Start on the lowest speed until the powdered sugar is incorporated. Increase the speed, beating until smooth and creamy. Use additional half and half, added by the teaspoon if necessary.
- Spread most of the cream cheese filling over the cooled sugar cookie crust. I didn’t use about 1/3 cup of the filling. You don't want it dripping over the sides so spread the amount of frosting evenly over your cookie that works for you cookie. Refrigerate while you slice the grapes to firm up the frosting.
- Top with sliced grapes.
- Store in the refrigerator and sprinkle with reserved powdered sugar before serving.
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