Description
A sweet and buttery fruit pizza featuring a tender sugar-cookie crust topped with cream-cheese mascarpone and fresh fruit, perfect for summer.
Ingredients
Scale
- 240 g (2 cups) all-purpose flour
- 100 g (1/2 cup) granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 113 g (1/2 cup or 1 stick) unsalted butter, softened
- 1 large egg (50 g)
- 5 ml (1 tsp) vanilla extract
- 170 g (6 oz) cream cheese, room temperature
- 120 g (1/2 cup) mascarpone cheese
- 80 g (2/3 cup) powdered sugar, sifted
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) vanilla extract
- about 400–450 g (3–4 cups) mixed fresh fruit (e.g., strawberries, kiwi, blueberries, raspberries, peach or mango slices)
- 60 ml (1/4 cup) apricot jam, warmed and strained
Instructions
- Make the dough: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Add dry ingredients and mix until a soft dough forms.
- Press the dough evenly into a tart pan, chill for 30 minutes.
- Blind-bake the crust at 175°C (350°F) for 12–14 minutes.
- Make the topping by beating cream cheese and mascarpone until smooth, then add powdered sugar, lemon juice, and vanilla, beating until silky.
- Assemble the pizza by spreading the topping over the cooled crust and arranging the fruit on top.
- Glaze the fruit with warmed apricot jam and chill before slicing.
- Slice and serve chilled for best texture.
Notes
Consider using a lighter glaze or fresh lemon juice over the fruit for added brightness. For gluten-free options, substitute the flour with a gluten-free blend.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg