Shortbread Fruit Tarts

Crust Ingredients

½ cup butter, melted and slightly cooled

½ cup light brown sugar

1 cup of flour

Topping Ingredients

2 tablespoons maple syrup, divided

4 oz. Neufchatel or cream cheese at room temperature

½ cup heavy whipping cream

Fresh fruit- blueberries, strawberries, raspberries, mandarin oranges, kiwi, pineapple etc.

Toasted coconut

Crust Directions

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Stir brown sugar into butter until brown sugar and mix well.  Add flour ½ cup at a time. Use a rubber scraper to turn and mix the dough after each addition.

Shape dough into a ball and set on a floured surface.  Flatten slightly.  Cut dough into 8 equal pieces.

Roll each piece into a ball with your hands and place on cookie sheet. Press down on the dough to flatten.  Using your fingers, press around the sides to shape into an egg.  Then flatten again to ¼”.

Bake for 15 to 20 minutes or until shortbread turns golden brown.

Allow to cool completely before topping.

Topping directions

In a jar with a tight-fitting lid add 1 tablespoon maple syrup to heavy cream.  Shake vigorously for 3 minutes to make whipped cream.

In a bowl combine Neufchatel and remaining syrup. Beat with an electric mixer until smooth.

Fold in whipped cream and gently stir until well combined.

Spread over cookies.

Decorate with fresh fruit cut into shapes and toasted coconut.

Serve immediately or refrigerate until ready to serve.