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Sweet Summer Fruit Bars
- 1 roll or 1 container prepared sugarcookie dough, about 1 pound
- 8 ounces mascarpone cheese
- 2 fresh peaches, 2 nectarines or 4 apricots
- 1 cup fresh berries, such as strawberries, blueberries and raspberries
- 1/4 cup crème fraîche (or sour cream)
- 1/2 teaspoon lemon juice. or to taste
- 1 tablespoon powdered sugar
- 12 fresh mint leaves
Preheat oven according to directions on cookie dough package.
Press dough into a 9x9-inch baking pan and bake according to package directions, generally 15 to 20 minutes, or until lightly browned and cooked through.
Remove from oven and allow it to cool.
When cooled, spread cooked cookie dough with mascarpone cheese, then cut into 12 bars.
Carefully remove bars from pan using a thin spatula and reassemble into the same shape on a platter. (Preparation can be done up to this step ahead of time, and stored covered and refrigerated.)
Clean and cut fruit into attractive large bite-sized pieces.
Arrange cut fruit pieces on top of each bar.
Whisk together crème fraîche, lemon juice and sugar.
Quickly drizzle sparingly across all the bars.
Garnish each bar with a fresh mint leaf and serve immediately.
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- 1 roll or 1 container prepared sugarcookie dough, about 1 pound
- 8 ounces mascarpone cheese
- 2 fresh peaches, 2 nectarines or 4 apricots
- 1 cup fresh berries, such as strawberries, blueberries and raspberries
- 1/4 cup crème fraîche (or sour cream)
- 1/2 teaspoon lemon juice. or to taste
- 1 tablespoon powdered sugar
- 12 fresh mint leaves