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

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!

SarahLynn March 14, 2015

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!

under12parsecs August 06, 2011

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