Ingredients:

  • 1 lb sugar cookie dough
  • 1 tsp melted butter
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 cup fresh strawberries, sliced
  • 1 kiwi, peeled and sliced
  • 1/2 cup fresh blueberries
  • 1/2 cup mandarin orange segments
  • 1/2 cup apricot preserves
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C) and grease an 11-inch tart pan with melted butter.
  2. Press the sugar cookie dough evenly into the bottom of the pan, pushing slightly up the sides to create a thin rim.
  3. Bake for 12–15 minutes until edges are light mahogany brown, then allow the crust to cool completely on a wire rack.
  4. Beat softened cream cheese, granulated sugar, and vanilla extract until smooth and airy.
  5. In a separate chilled bowl, whip heavy cream and powdered sugar until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture and spread evenly over the cooled crust.
  7. Arrange fruit in concentric circles starting from the outer edge: kiwi, strawberries, mandarin oranges, and blueberries in the center.
  8. Microwave apricot preserves and lemon juice for 20–30 seconds until runny; stir until smooth.
  9. Using a pastry brush, gently dab the warm glaze over the fruit to create a professional sheen.