Print Recipe
 Fruit Pizza
A Tart for All Seasons
Course Dessert
Servings
Ingredients
  • Crust
  • 1/4 cup ground almonds
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1 1/2 cup flour
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Filling
  • 8 ounces cream cheese softened
  • 3 tablespoon sugar
  • 2 tablespoon Amaretto
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Apricot Glaze
  • 1/2 cup apricot preserves
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon Amaretto
  • Topping
  • 3-4 cup fresh or canned fruit - strawberries kiwis, bananas, mandarin oranges, pineapple, peaches, raspberries, blackberries, blueberries, etc.
  • sliced almonds optional
Instructions
  1. Crust: combine almonds, butter, sugar, and flour. Add egg yolk, vanilla, almond extract. Blend until dough holds together. Press onto bottom of and side of 11-inch tart pan with removable bottom (or pizza pan). Bake at 375 for minutes or until golden brown. Cool. Can be made one day ahead.
  2. Filling: Mix all ingredients until smooth and spread evenly on cooled crust. Chill until firm, about 30 minutes.
  3. Glaze: In a small saucepan, mix all ingredients over low heat until hot. Cool; set aside. Orange marmalade can be substituted for apricot preserves.
  4. Assemble: Cut up and arrange fruits in circular patterns on the crust with filling 1-2 hours before serving. Drizzle fruit with glaze. Sprinkle almonds on top. Serve slightly chilled or at room temperature.
Recipe Notes

Quick Method: Replace Crust with a tube of refrigerated sugar cookie dough. Spread on a pizza pan and bake according to cookie dough directions. Make filling without sugar, cookie dough has a lot! The rest is the same, of course, minor changes don’t make much difference. Doug Heath obviously likes the Amaretto, since he asked about that and I used orange juice instead of lemon juice. Enjoy! Leslie Heath