Total Time
Prep 25 mins
Cook 10 mins

Perfect for a Fourth of July celebration! With patriotic colors and a light, fluffy filling, this summery delight will be the hit of your next get-together. I made this for a July 4th BBQ and everyone was asking who brought it! From Taste of Home, July 2009

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Press cookie dough onto an ungreased 12 inch pizza pan (for round design) or onto a cookie sheet (for square/rectangle design).
  3. Bake for 10-15 minutes or until golden brown. Cool on wire rack.
  4. In a small bowl, beat cream cheese, sugar and almond extract until smooth. Spread over crust.
  5. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until ready to serve.
Most Helpful

5 5

Oh yum! I used the cream and berries as a topping for homemade pound cake and it was divine. I'll have to try with the cookie crust too. I will definitely be making the cream portion again! So light and fresh tasting with the fresh berries. Thanks for posting!

5 5

This is so easy and so wonderful! The almond extract in the cream layer is inspired. I cut the recipe in half and used raspberries fresh off the bush and a nectarine instead of the other berries because it's what I had. Lovely!

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