INGREDIENTS:

1 (20 oz.) roll refrigerated sugar cookie dough
Coarse sugar
1 (14 oz. can – 1 1/4 cups) sweetened condensed milk or fat-free sweetened condensed milk
1/2 cup dairy sour cream or light dairy sour cream
1/2 tsp. finely shredded lemon or lime peel
1 cup lemon or lime juice
1 cup fresh blueberries or blackberries
2 cups fresh red raspberries or
3 cups fresh strawberry halves

PUTTING IT ALL TOGETHER:

STEP 1: THE OVEN

First things first, be sure to preheat the oven to 375ºF.

STEP 2: THE CRUST

Grease the bottom of an 11×8 x 1 1/2-inch rectangular tart pan with a removable bottom (an 11- to 12-inch pizza pan works too!) and lightly grease sides. Set aside half of the dough. Flour your hands and pat the remaining dough onto the bottom and sides of the pan.

STEP 4: COOKIES?

To make the cookies, lightly flour an area and roll out the remaining dough to 1/8 to ¼-inch thickness. Use small star cutters to cut the cookies into shape. Place the cookie cutouts on an ungreased baking sheet. Take the leftover trimmings from the cookies and reroll them, giving you more dough to make more cookies. Sprinkle half the cookies with coarse sugar.

STEP 5: BAKE

Now, bake the crust and cookies until they are golden. For small cookies, allow about four to five minutes and give the crust about twelve minutes. When they are ready, cool them down on a wire rack

STEP 6: FILLING

In order to make the filling, combine condensed milk, sour cream, lemon or lime peel and juice. Stir, for approximately three minutes until the mixture thickens Cover and chill the filling until you are ready to assemble the tart.

STEP 7: PUTTING IT TOGETHER

In order to put the tart together, assemble, loosen and remove sides of pan from the crust (if you prefer too). Move the crust from the pan onto a platter, leaving the bottom of the pan under the crust. Before you serve the tart, spread the filling on the crust, topping it with berries and cookies. Cut your assembled tart into squares.

Makes 12 servings.