Monday, August 19, 2013

Sugar Cookie Crust Fruit Pizza



Nonstick cooking spray
1¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup granulated sugar
¼ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 stick unsalted butter, softened


1 (8-ounce) package cream cheese, softened
½ cup confectioners' sugar
1½ teaspoons vanilla extract
½ teaspoon lemon zest
Pinch salt


2 tablespoons orange marmalade
½ teaspoon herbs de Provence

Fresh Fruit:
1 cup blueberries
1 cup sliced kiwi
1 cup sliced nectarines
1 cup raspberries
1 cup strawberries, sliced


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 using a handheld mixer until smooth. 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 into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is 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, sugar, vanilla, lemon zest and a pinch of salt until smooth. Spread evenly on the cooled crust.

For the glaze: 

Add the marmalade, 2 tablespoons water and herbs 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 glaze over the fruit, 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 you work with the dough or chill the dough in the refrigerator.

Source: Kelsey's Essentials, Kelsey Nixon

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