Fruit Pizza Tart

I call this a Fruit Pizza Tart because I made it in a tart pan, and not because it is actually a tart. But to tell you the truth I don't really know what qualifies as a tart.
Scratch that, I just googled it. This is what came up.

This dessert is neither a pastry nor a promiscuous woman, so I guess it is not a true tart. Oh well.

We begin with a simple and unassuming sugar cookie.

Homemade dough that is refrigerated for a few hours until nice and firm. Refrigerating cookie dough will help the cookies hold their shape and not spread as much, which is what we want. Try this for cut out cookies too.

Tasty dough is pressed into a tart pan with fingers. Make sure you get the dough all the way up the edge, and don't mind the finger prints, they wont be there long.

See? No finger prints, just a beautiful golden cookie. This sugar cookie crust is so perfect for fruit pizza. It is very soft and chewy and has a buttery goodness about it that will go perfectly with our whipped filling.

After a generous spreading of our whipped filling we are ready for fresh fruit. Use anything and everything. Bananas and strawberries? Yes.
Are you feeling expensive and want to add raspberries? Do it.
Don't like blueberries? (Rhiannon) Well you might want to still add them because they are so colorful, but don't feel bad about picking them off.
My wonderful husband picked up some of these fresh fruits for me, and don't they look nice together?

Just before serving, pop that sucker out of the tart pan so you can see that beautiful scalloped crust.

Slice. Serve. Enjoy.

Fruit Pizza Tart

*Sugar Cookie Crust:

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups butter

2 cups white sugar

2 eggs

2 teaspoons vanilla extract

*Makes two full crusts. If you don’t want that much, just half the recipe or make cookies out of the leftovers.

Directions

Preheat oven to 350 degrees F. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in flour, soda and salt until just blended. Dough should be pliable but not overly soft. If dough feels too soft add a couple tablespoons flour. Shape dough into disc and wrap in plastic wrap. Refrigerate for at least an hour and up to overnight.

Flatten dough into tart pan, cake pan, or pizza pan. Make dough as thick as you want your crust to be.

Bake for 16-18 minutes in the preheated oven, until browned at the edges. If you have a thinner crust, watch the cookie carefully as it will cook faster. Also, don’t be alarmed if you peek in the oven halfway through and see a super puffy cookie that looks like it is taking over the pan, it will shrink when you take it out of the oven.

Whipped Filling:

¾ cup heavy whipping cream

3-4 Tablespoons honey

1 block cream cheese- very soft (make sure it is soft, otherwise you will get chunky filling)

Whip whipping cream until soft peaks form, add honey until it is as sweet as you desire. Stir in cream cheese until well blended. Spread filling onto cookie crust and refrigerate until you are ready to serve. Just before serving, top with fresh, sliced fruit in a lovely arrangement. Sprinkle with sugar.