Recipe courtesy of Kelsey Nixon
Episode: Summer Desserts
Print
Total:
37 min
Active:
25 min
Yield:
8 servings
Level:
Easy
Total:
37 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

Crust:
  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Spread:
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon zest
  • Pinch salt
Glaze:
  • 2 tablespoons orange marmalade
  • 1/2 teaspoon herbs de Provence
Fresh Fruit:
  • 1 cup blueberries
  • 1 cup sliced kiwi
  • 1 cup sliced nectarines
  • 1 cup raspberries
  • 1 cup strawberries, sliced

Directions

Watch how to make this recipe.

For the crust: Preheat the oven to 350 degrees F. Spray a 10- to 12-inch tart pan or pizza pan with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars until smooth using a handheld mixer. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter, and mix until blended. Remove the dough from the bowl and press it into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them; it is a wet dough when it comes together.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.

For the spread: In a large mixing bowl, beat the cream cheese, confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly on the cooled crust.

For the glaze: Add the marmalade, 2 tablespoons water and the herbes de Provence to a small skillet and cook over medium heat until loosened and warm.

To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza. Brush the fruit with the glaze. Slice and serve.

Cook's Note

An offset spatula is a great tool for spreading the cookie dough. If the dough seems a little soft, flour your hands before working with it, or chill the dough in the refrigerator.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Exotic Fruit Dessert Pizza

Recipe courtesy of Eddie Jackson

Summer Fruits

Recipe courtesy of Alton Brown

Grilled Fruit Cobbler

Recipe courtesy of Kevin Gillespie

Fruit Salad: Macedonia

Recipe courtesy of Debi Mazar and Gabriele Corcos

Roasted Stone Fruit

Recipe courtesy of Kelsey Nixon

Stone Fruit Pouches

Recipe courtesy of Alton Brown

Grilled Mixed Fruit

Recipe courtesy of Giada De Laurentiis

Dragon Fruit Shake

Recipe courtesy of Luke Nguyen

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Crazy Cakes

10pm | 9c

Crazy Cakes

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Crazy Cakes

2am | 1c

Crazy Cakes

2:30am | 1:30c

So Much Pretty Food Here