The Fourth of July is full of excitement. It’s the quintessential summer holiday, usually spent outdoors with something grilled in one hand and an ice cold drink in the other. As a family, we always went into town and watched the fireworks after a long day of eating, parades and a lots of sun. Of course no Fourth of July is complete without something sweet and this cookie tart hits the spot. It’s a delicious combination of sugar cookie crust with a simple fruit and yogurt topping. Make the crust a day before then assemble the day of and you’re ready to go!
- 1/2 cup, 1 stick unsalted butter, room temperature
- 3/4 white granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups flour
- 1 cup plain Greek yogurt
- 1/4 cup honey
- 1 tablespoon lime zest
- 2 teaspoons lime juice
- 12 ounces fresh strawberries, cleaned with stems removed
- 6 ounces fresh blueberries, washed and cleaned
- 1/4 cup strawberry jelly (or preserves, if desired)
- 1 tablespoon water
- Preheat oven to 350 degrees.
- In a stand mixer, combine the butter and sugar and mix until light and fluffy. Scrape the sides of the mixing bowl to ensure everything is combined evenly.
- Add the vanilla and egg. Mix until incorporated.
- Add the remaining dry ingredients and mix until just combined.
- Press into a 8x11 tart pan or 9x9 baking pan. Bake until the edges are set and the center has puffed and fallen, 20-25 minutes.
- Remove from oven and cool. Crust can be made a day in advance or up to one week ahead and frozen.
- Mix all ingredients together and stir until smooth. Taste and adjust sweetness if desired.
- Spread evenly on prepared and cooled crust.
- Place strawberries in rows on top, leaving a corner for the blueberries.
- Repeat step with rows of blueberries in open corner.
- Mix together jelly and water and brush on top of fruit.
Don’t worry, this dessert is perfect for anytime and can really be made with any fruit! Have a happy Fourth!
Video and images by The Gray Boxwood