With Mother's Day just a few days away, I wanted to share these Easy Fruit Tarts that would make any mom feel special. My Mom doesn't indulge in sweet stuff all that often, but I know she would love these and I will have to make them for her very soon.
Mom's deserve a nice relaxing day full of pampering. Add a sweet treat and you know a cup of tea surely couldn't hurt. Let her prop her feet up, bring her flowers, tell her you love her and appreciate all that she does.
If you are in need of a sweet treat, I have you covered. I made Vanilla Bean Shortbread Cookies, topped them with a sweetened cream cheese and ricotta mixture. I added a few fresh berries and drizzled over some Bonne Maman Mixed Berry Preserves and it was fit for a queen or a very special Mom, you might say.
Vanilla Bean Shortbread
- 1 cup softened butter
- ½ cup sugar
- seeds scraped from 1 vanilla bean
- 1 ½ cups all purpose flour, plus more for rolling
- 4 oz softened cream cheese
- ½ cup ricotta cheese
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups diced strawberries
- ½ cup Bonne Maman Mixed Berry Preserves
For the Vanilla Bean Shortbread:
Preheat oven to 300 degrees F.
Add softened butter to mixer bowl and beat at low speed until smooth, add sugar and beat at medium speed about 2 minutes. Add vanilla bean seeds and mix until combined. Add flour ½ cup at a time, beating at medium speed until incorporated.
Shape dough into a disc and place on a lightly floured surface. Lightly flour the top of the dough and roll to about ¼ inch thickness.
Using a 3 inch cookie or biscuit cutter, cut into circles and carefully place on a lined baking sheet about 2 inches apart.
Re-roll dough as needed.
*My batch made 24 cookies.
Bake for 25 minutes or until golden brown. Cool on baking sheet.
For the filling:
In a medium-sized bowl, combine cream cheese, ricotta cheese, powdered sugar and vanilla. Mix until smooth. Can be refrigerated until tarts are ready to assemble. You may want to let it come to room temperature for easier spreading.
To assemble the tarts:
Place a dollop of filling on cooled cookie and spread evenly, top with diced strawberries and drizzle with Bonne Maman Mixed Berry Preserves.
Repeat with remaining ingredients.