Star Spangled Tart

1 (20 oz) roll refrigerated sugar cookie dough
coarse sugar
1 (14 oz) can (1-1/4 cups) sweetened condensed milk
1/2 cup sour cream
1/2 teaspoon finely shredded lemon or lime peel
1/3 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. For crust, generously grease the bottom of an 11x8x1-1/2 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 thickness. Using small star cutters, cut into shapes. Place cutouts on an ungreased baking sheet. Reroll trimmings and recut. 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 till ready to assemble tart.

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