Patriotic Flag Tart
- 1 pkg refrigerator sugar cookie dough
- 1 pint blueberries
- 2 pint red raspberries
- 1/2 sugar
- 1 pkg 8 oz cream cheese
- 1 t vanilla
- 1/4 c apricot preserves
- 1/4 c water
Spread the cookie dough on to a 15 x 10 jelly roll rectangular pan.
Cook at 350 degrees for 10 -15 or golden brown
Combine sugar, cream cheese and vanilla.
Spread on cookie crust.
In a saucepan heat preserves and water.
Stir until the mixture make a nice then glaze.
Let cool slightly and drizzle on tart.
Serve or refrigerator until ready to serve