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Easy Summer Fruit Cookie Tarts

Easy Summer Fruit Cookie Tarts. Baked in individual tart pans with a cookie dough pastry crust and a filling of any summer fruit you like. This recipe will be a picnic and cookout favourite throughout the season but they work pretty well with frozen berries too at other times of the year.

Summer Fruit Cookie Tarts shown on a red checkered table cloth

Easy Summer Fruit Cookie Tarts.

Originally published July 2012. 

Sometimes the simplest  of experiments yield amazing results.  That couldn’t be more true than with these beautiful little summer fruit tarts.

There was some leftover cookie dough in the fridge that had been there for a couple of days. I honestly thought of tossing it in the trash but as everybody knows, I hate to throw out anything.

There is also an abundance of fruit in the house at the moment. We always seem to overbuy but then again, it rarely gets tossed out. We always seem to find some way to use it. 

Summer Fruit Cookie Tarts cooling on a wire rack

Easy Summer Fruit Cookie Tarts.

A variety of fruits can be used.

I broke out some of my individual fluted tart pans, pressed the cookie dough into them without even rolling it out. Then I added some sliced strawberries, sliced black velvet apricots, and a handful of frozen blueberries from the freezer. 

Next I sprinkled a little sugar on top of the fruit and tossed them into the oven.

Blueberries Picked on Signal Hill

Blueberries Picked on Signal Hill here in St. John’s, NL.

I didn’t expect much to be honest, thinking the juicy fruit might drown the cookie dough completely. Then I’d be left with a soggy mess that would still end up in the garbage bin.

Still, nothing ventured, nothing gained. The trash bin was the cookie dough’s initial destination in the first place, so no big deal anyway, I thought.

Blueberry Summer Fruit Cookie Tarts

Blueberry Summer Fruit Cookie Tarts

Wow! These little tarts are amazing. I only made three and everyone in the house insisted on sampling each one! They were all absolutely delicious!

This particular cookie dough held up perfectly. It provided a crispy edged buttery vanilla pastry that didn’t crumble into a million pieces but wasn’t too soft to hold its own shape either. They were perfect!

Strawberry Summer Fruit Cookie Tarts

Strawberry Summer Fruit Cookie Tarts

I’m already thinking of new fruits to try in them.  I’m also thinking about a full sized peach tart as an experiment when the Niagara peaches arrive.

This turned out to be one of my favourite new recipes this summer and a lesson that a little kitchen experimentation can be a wonderful thing.

Plum Summer Fruit Cookie Tarts

Plum Summer Fruit Cookie Tarts

Love peach recipes too? 

If you can’t get enough peach recipes, like me, take a look at this Collection of 30 of our Favourite Peach Recipes from over the last decade or so on Rock Recipes.

Best Peach Recipes collage with title text added for Pinterest

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Plum Summer Fruit Cookie Tarts
Yield: 12 large tarts

Easy Summer Fruit Cookie Tarts

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Easy Summer Fruit Cookie Tarts - baked in individual tart pans with a cookie dough crust & filled with any summer fruit you like. A summer picnic favourite!


ForCookie Dough Crust

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butter
  • 2/3 cup sugar
  • 2 large egg yolks
  • 1 tablespoon milk
  • 2 teaspoon pure vanilla extract
  • You will also need seasonal fruits and berries. Suggestions below.


  1. Sift together the flour, baking powder and salt.
  2. Cream together the butter and sugar until light and fluffy:
  3. Add the egg yolks, milk and vanilla and beat well.
  4. Fold in the dry ingredients until crumbly, then press the dough into a ball , wrap in plastic wrap and chill in the fridge for a half hour.
  5. Press the cookie dough into tart pans about a 1/4 inch thick on the bottom and sides.
  6. Add any sliced fruit or berries into the pastry shell and sprinkle each one with 1/2 tsp sugar. You can probably omit the sugar if you'd rather just have the natural sweetness of the fruit. Some fruit and berry suggestions include:
  7. blueberries, strawberries, peaches, plums, nectarines, blackberries or raspberries.
  8. Bake for 20-25 minutes at 350 degrees F until evenly dark golden brown at the edges. You want some good dark color to the cookie crust to make sure they are fully baked.
  9. Cool on a wire rack to almost room temperature before removing from the pans to cool completely. These would also be excellent served warm with a scoop of good vanilla bean ice-cream.

Nutrition Information



Serving Size

1 large tart

Amount Per Serving Calories 284Total Fat 16gSaturated Fat 10gUnsaturated Fat 0gCholesterol 73mgSodium 187mgCarbohydrates 31gFiber 1gSugar 13gProtein 3g

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Saturday 2nd of August 2014

How many tart shells does this recipe make (I must be overlooking it)

Barry C. Parsons

Thursday 7th of August 2014

It does depend on the size of your tart shells. these are large and made about a dozen dessert sized tarts.

Noëlle Perry-Earle

Tuesday 29th of July 2014

Hi Barry, Just wondering if you think the entire sugar cookie recipe could just be baked in a large tart pan instead of the small individual ones?

Barry C. Parsons

Thursday 7th of August 2014

Worth a try. The baking time would have to be quite a bit longer of course.


Wednesday 24th of July 2013

I wonder how it would work using pre made sugar cookies.


Tuesday 24th of July 2012

I made some of these last night with fresh blackberries and they were delicious; we loved them so much, they did not survive the evening. I recommend cutting sugar to 1/2 cup, and not adding sugar on the fresh fruit. But next time I have decent peaches, I will try these with a pinch of cinnamon and just a bit of ginger on top.

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