It’s Sunday and I’m flat-out with piercing back pain. I can stand or lie down but if I sit? Oooeee! Good thing I already had brunch ready, topped off with a gorgeous mixed berry tart studded with praline pecans. Given it’s a school night and there’s work tomorrow, a quick but satisfying indulgence is called for, the operative word being quick. This recipe is a re-make of the ’90’s version of the “fruit pizza”. Any fruit will do as a topping but I feel there’s something lush and almost scandalous about mounds of berries. Adding the store-bought praline pecans takes this tart to a new level. The tart is good served cold or at room temperature. My son, James, loved it as a kid. You’ll love it now!
Mixed Berry and Praline Pecan Cookie Tart
- 1 16-ounce package per-cut sugar cookie dough
- 8 ounces cream cheese, room temperature
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 cup chopped praline pecans, found in nut section of your grocery store’s produce department
- 1 cup blueberries
- 1 cup blackberries
- 1/2 cup raspberries
- 2-3 tablespoons jelly, I find guava jelly is the best with most fruits
- fresh mint to garnish, optional
- Pre-heat oven to 350°.
- Break pre-cut chunks of cookie dough and place 1 inch apart in an 11-12 inch circle on an ungreased cookie sheet or pizza pan.
- Gently press down on each piece of dough so all pieces meet and the end result is one large cookie.
- Bake 17-20 minutes or until the edges of the cookie are golden.
- Cool to room temperature on a cooling rack.
- In a medium size bowl, combine cream cheese, sugar and vanilla extract and beat until the mixture is completely smooth and combined well.
- When the cookie is completely cool, spread the cream cheese mixture evenly over the top.
- Scatter and mound the berries on the cream cheese and lightly press on the fruit to help it stay in place.
- Warm the jelly in microwave until it’s melted.
- Using a pastry brush or NEW paint brush, paint the berries with the jelly. If the jelly firms up, warm it again in the microwave for 10 seconds.
- Chill until serving.
- Garnish with fresh mint when serving.
The Irreverent Kitchen 