Sugar Cookie Pastry Tarts
- 1 purchased tube refrigerated sugar cookie dough OR 1 recipe homemade sugar cookie dough, shaped into a cylinder, wrapped and refrigerated
- cold custard (optional)
- fresh berries
- fruit preserves (apricot works well) or jelly
- whipping cream or whipped topping for garnish (optional)
- Cut refrigerated dough cylinder into 18 pieces, or if using fresh dough, roll out and cut into 18 rounds using a round cookie cutter or the rim of an appropriate-sized glass.
- Press dough up the sides of greased muffin tins or mini tartlet pans.
- Bake at 350 degrees F till edges are slightly browned.
- Cool shells.
- Place custard inside each shell (optional) then fresh berries. Strawberries sliced too thin may bleed and disintegrate.
- Putting a glaze on the fruit will keep it from drying out. Glaze can be made by heating fruit preserves or jelly to brush on the fruit.
- Serve topped with whipped cream (optional)
