Fruit pizzas are a fruit tart different from the French tarte aux fruits. The French version consists of a pie crust, filled with creme patissiere, topped with fresh fruit and a final touch of jelly glaze. Fruit pizzas are the American version consisting of a giant sugar cookie, topped with cream cheese icing, and sliced fresh fruit.
Which is better depends on your mood, although the Fresh version is certainly that much more fussy and sophisticated.
Ingredients: 8 servings
1 cup butter, softened
1 cup brown sugar, packed
1 tsp vanilla extract
1/2 tsp almond extract
1 large egg
2 1/2 cups flour
2 tsp baking powder
For the topping:
300g cream cheese, room temperature
1 lemon, zest
3/4 cup powdered sugar
fresh fruits of choice
Preheat oven to 375F.
In a mixing bowl, cream the butter and sugar very well. Add the extracts and egg; mix until incorporated. Add the flour and baking powder; mix until homogeneous and comes together.
Press the dough into a 11-inch circle. Bake for 10-12 minutes until edges are slightly golden and middle is cooled. Set aside to cool completely (very important to cool completely).
To make the cream cheese frosting, whisk the room temperature cream cheese with the finely grated lemon zest and powder sugar until smooth. Spread over the completely cooled giant cookie. Arrange fresh fruit in circles to cover the surface. Best refrigerated for at least 2 hours up to overnight.
Fruit suggestions include: tangerine segments, halved grapes, raspberries, blueberries, strawberries, sliced kiwi.