Shortbread Fruit Tarts

Posted by on Apr 19, 2019 in blog, recipes

Well it is a Good Friday indeed because today we have for you a healthy, sweet, and yummy treat just in time for Easter! This is a fun one to get hands on with your kids between kneading the dough and decorating the “Easter eggs”! The other great thing: it’s low hassle and quick to bake! Here’s how:

For those of you who have dabbled in shortbread cookies, like I have, you know they can get a bit finicky. You have to find that perfect sweet spot in baking time for them to be just set without being too hard or soft. Today, I think I managed it (check the recipe card below for the instructions!). As for the dough, make sure you work with cold butter, cut into tablespoon-sized slices. Then: get your hands dirty! It’s hard to mix this dough with a fork, so I recommend using your hands! They warm up the butter and by kneading and squeezing the dough, everything combines together very nicely.

After the “eggs” come out of the oven, make sure they cool completely before decorating them! Instead of frosting, I chose to spread Siggis Touch of Honey yogurt on top. If you have normal Greek yogurt at home, you can use that to blend with a bit of honey—as much as you want! I love the subtle sweetness that comes with the tart yogurt, especially spread on top of a cookie!

Now comes the fun part: decorating! If you do this with your kids, it’s so fun to see the patterns that they come up with using fruit! I chose to use berries, but you can get creative with bananas, grapes, and apples too

I hope you enjoy this recipe as much as we did, Happy Easter!

Shortbread Fruit Tarts
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For the shortbread cookies
  1. 2 ½ cups flour
  2. ¾ cups sugar
  3. 1 cup butter, cubed and cold
  4. 1 tsp vanilla
For the decorations
  1. 1 cup Greek yogurt
  2. Honey to taste
  3. Berries, or other fruit, for decoration
For the shortbread cookies
  1. Preheat your oven to 325 degrees F.
  2. In a large bowl, add all of the cookie ingredients.
  3. Using your hands, or a pastry cutter, knead and squeeze the dough together until all of the ingredients are combined and the dough will stick together.
  4. Form dough into medium sized “eggs”, flat on a parchment lined baking sheet. Eggs should be about ½ inch thick.
  5. Bake cookies for 9-11 minutes, or until just set.
  6. Let cookies cool completely before decorating.
For the decorations
  1. Whisk together yogurt and the desired amount of honey in a bowl until combined.
  2. Using a spoon or spatula, spread a layer of yogurt on the top of the cookie.
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