For those of you that do not know, I am a foodie. I know it's an add thing to say since I really don't eat meat, but still, I am. I love cooking, trying new foods, and learning all things food too. If I wasn't so desperately in love with the idea of animals for my career, I'd be a pastry chef. That is my fantasy life for sure! Anyways, it has been suggested to me that I should document some of my trials and errors, as well as the successes. So, why not start now. I made a Star Spangled Fruit Tart for the holiday weekend when I hosted dinner for my immediate family. This time, I took pictures! Until then, here is the recipe.



Recipe's Ingredients: 1 tube refrigerated sugar cookie, 1 8oz. package cream cheese, 1/4 c. sugar, 1/2 tsp. almond extract, 1 c. blueberries, 1 c. raspberries, 1 c. halved strawberries
I use the term 'recipe's ingredients' because I did some tweaking. I didn't have strawberries and I also didn't bother measuring either of the berries out. I made the star pattern on the cookie with the blueberries and just filled the interior with the raspberries.

Instructions: Preheat oven to 350 degrees. Press cookie dough onto an ungreased 12" pizza pan. Bake for 10-15 minutes until golden brown. (For me, this took around 20 minutes actually.) Cool before spreading on the cheese mixture. In a mixing bowl, mix the cream cheese, sugar and almond until smooth. Spread this on the cookie. Arrange the blueberries in the shape of a star (outline) in the center of the tart and around the border of the cookie. Fill the star with raspberries. Refrigerate until ready to serve.

My final thoughts on this one was that it was tasty but I've had much better. I would not make this one again, but it was whimsical and fun for the fourth, and it was easy and fast too!