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Easy Fruit Tarts for Mother's Day - Miss in the Kitchen
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Easy Fruit Tarts for Mother’s Day

Author: Milisa

Ingredients

Vanilla Bean Shortbread

  • 1 cup softened butter
  • 1/2 cup sugar
  • seeds scraped from 1 vanilla bean
  • 1 1/2 cups all purpose flour plus more for rolling

Filling

  • 4 oz softened cream cheese
  • 1/2 cup ricotta cheese
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups diced strawberries
  • 1/2 cup Bonne Maman Mixed Berry Preserves

Instructions

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 1/2 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 1/4 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.
    Serve immediately.