• Prep Time 40 minutes
  • Bake Time 20 minutes
  • Makes 12
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Filling
  • 1 can Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat
  • 1/2 cup Santa Cruz OrganicTM Pure Lime Juice, or fresh lime juice
  • Shortbread Tarts
  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1 tbsp vanilla
  • 2 cups Robin Hood® Original All Purpose Flour
  • Topping
  • 1 cup mixed berries
  • 1/4 cup Smucker's® Pure Apricot Jam, heated and strained

Serving Size: 12


Serving Size: 12

  • Preheat oven to 325°F (160°C). Grease a 12-cup muffin pan.
  • Filling
  • Combine sweetened condensed milk and lime juice. Let sit 15 minutes; filling will thicken as it sits.
  • Cookie Tarts
  • Beat butter, sugar and vanilla together in electric mixer until fluffy. Mix in flour and beat until incorporated. Remove to floured surface and divide into 12. Roll into balls and press into prepared pans, in the bottom and up the sides, being sure to leave the bottom thicker than the sides. Bake in preheated oven 17 – 20 minutes or until light golden brown. If bottoms puff up, gently press down with a spoon. Cool completely in pans. Remove to wire rack
  • Fill cookie cups with filling, top with berries and brush with apricot jam.


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