Star-Spangled Fruit Tart

My coworkers don't have to twist my arm too hard to get me to bake something and bring it in.  Usually it's centered around a holiday (just like the Cinco de Mayo Cupcakes) and this time was no exception, 4th of July is right around the corner you know.  Like Monday.  Can I just ask - what happened to May and June?

My co-workers really, really, really LOVED this tart, as denoted by the "mmmmm" sounds and the marriage proposal I got.  Noreen and Stephanapolis really liked the almondiness of the cream cheese . . . not sure I'm completely sold.  I like almonds but for some reason the almond flavor in this reminded me of marzipan - you know the strange German candy that is shaped into fruits, pigs and whatever else you can think of.  It is not my favorite.  It gives me goosebumps, and not in a good way.

If you're looking for something light and delicious that will sure be a crowd pleaser this weekend, I highly recommend this.  You'll bowl people over, not only with the taste but with the presentation (I mean, ain't she a beaut?).  It's a snap to make; once you're finished arranging the berries how you want, just pop it in the fridge and forget about it until it's time to serve.

Star-Spangled Fruit Tart (originally found at Taste of Home)

Ingredients: 

1 tube (18 ounces) refrigerated sugar cookie dough, softened

1 package (8 ounces) Neufchatel cheese, softened
1/4 cup sugar
1/2 teaspoon almond extract
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries (I had to quarter some of mine)

Directions:

1.  Press cookie dough onto an ungreased 12-in. pizza pan (I used  a tart pan and it worked wonderfully).

2.  Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.

3.  In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust.

4.  In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving.