Description
A portable, no-fuss dessert combining a homemade sugar cookie crust with fresh fruit and citrus zest. Ideal for breakfasts or picnics, this customizable recipe offers a balance of crisp texture and juicy toppings with a hint of sweetness and zest.
Ingredients
1 ½ cups all-purpose flour
½ cup (113g) unsalted butter, softened
¾ cup brown sugar, packed
1 large egg
½ tsp nutmeg
100g strawberries
½ cup blueberries
2 tbsp honey
Instructions
Preheat oven to 350°F (175°C)
Cream butter and brown sugar until light and fluffy
Add the egg and mix until fully incorporated
Sift the dry ingredients (flour and nutmeg) and blend into the wet mixture
Press the dough into a 12-inch tart pan with sides
Bake for 10-12 minutes until golden
Once baked, let the crust cool slightly
Arrange fresh or thawed frozen strawberries and blueberries over the warm crust
Drizzle honey over the fruit and a hint of citrus zest (optional)
Let the tart cool completely before slicing into 8 pieces
Notes
Use gluten-free flour for a vegan version
Chilled plant-based butter works as a vegan alternative
Coconut sugar can replace brown sugar for lower refined sugar content
Substitute the large egg with a flax egg (2 tbsp ground flax + 3 tbsp water) for vegan preparation
Adjust nutmeg to taste or use cinnamon instead
Fresh fruits like kiwi, peaches, or raspberries can replace strawberries and blueberries as preferred
- Prep Time: 15
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg