This glorious dessert is easy to deliver if tackled in increments. I usually make the “pizza” crust the night before or freeze it one week ahead and the cream-cheese filling the morning before it’s served. Then comes the fun: arranging and glazing the beautiful summer fruit!
- Yield: 2 Pizzas
- Preheat the oven to 325 degrees.
- In a large bowl, cream the butter and sugars until light and fluffy. Add the egg, vanilla, and almond extract and beat well.
- Combine the dry ingredients and gradually add to the creamed mixture, blending well.
- Divide the dough into two pieces. With lightly floured hands, pat into two lightly greased pizza pans, 12 inches in diameter. Bake for 12 to 15 minutes, until lightly colored. Remove from oven and cool.
- With an electric mixer, whip together the cream cheese, powdered sugar, and vanilla. Spread mixture over cooled crusts. Arrange the fruit slices on top.
- In a small saucepan, combine the sugar, orange, and lemon juices, and cornstarch. Cook over medium heat, stirring constantly, until sauce thickens. Stir in the orange and lemon peels. Cool the sauce to room temperature. When cool, use a pastry brush or spoon to glaze the fruit with the sauce.
- Chill tart until ready to serve. Serve the fruit pizza the day it’s made or the crust will become soggy.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.