Instructions:

Star-Spangled Tart

Decorate any cookies that don't fit on the tart with canned frosting tinted red or blue.

1 (20 ounce) roll refrigerated sugar cookie dough
Coarse sugar
1 (14 ounce 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 teaspoon 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

Preheat oven to 375 degrees F.

For crust, generously grease the bottom of an 11 x 8 x 1 1/2-inch rectangular tart pan with a removable bottom or an 11- to 12-inch pizza pan; lightly grease sides. Set aside half of dough. With floured hands, pat remaining dough onto bottom and up sides of pan.

For cookies, on a lightly floured surface roll out remaining dough to 1/8 to 1/4-inch thickness. Using small star cutters, cut into shapes. Place cutouts on an ungreased baking sheet. Re-roll trimmings and re-cut. Sprinkle half with coarse sugar.

Bake crust and cookies until golden, allowing 4 to 5 minutes for small cookies and 12 minutes for crust. Cool on a wire rack.

For filling, in a mixing bowl combine condensed milk, sour cream, lemon or lime peel, and juice. Stir about 3 minutes or till mixture is thickened. Cover and chill until ready to assemble tart.

To assemble, loosen and remove sides of pan from crust, if desired. Transfer crust to a platter, leaving bottom of pan under crust. Before serving, spread filling onto crust. Top with berries and cookies. Cut into squares.

Makes 12 servings.

Nutrition facts per serving: 32 5 cal., 13 g total fat (5 g sat. fat), 27 mg chol., 213 mg sodium, 48 g carb., 1 g fiber, and 5 g pro

Daily Values: 6% vit. A, 18% vit. C, 1% calcium, and 5% iron