Published by Harvard Common Press
This one is bound to keep your guests smiling to the end
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturebuttery, fruity, nutty, sweet, tangy, tart
Type of Dishdessert
- ¾ cup unsalted butter, softened
- ½ cup confectioners sugar
- 1¼ cups all purpose flour
- 8-ounce package cream cheese, softened
- 4 ounces almond paste
- ¼ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 3 to 3 ½ cups colorful mixed fruit (strawberry halves, blueberries, raspberries, kiwi slices, pineapple chunks, apricot halves, orange or tangerine sections with their membranes removed)
- 1 cup currant or apricot jelly
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon brandy or triple sec
Preheat the oven to 350°F. Grease a 12-inch pizza pan.
In a food processor or an electric mixer, combine the butter and sugar. Add the flour and mix well. Flatten out the soft dough with your hands and press it into the prepared pan, forming a thin layer.
Bake the crust for 16 to 18 minutes, or until lightly browned and firm.
While the crust bakes, beat together the cream cheese, almond paste, sugar, egg, vanilla, and almond extract with an electric mixer. Pour the mixture over the crust, smoothing it with a spatula.
Bake the pizza for an additional 10 minutes or until the topping is lightly set. Cool the pizza.
About 1 to 2 hours before serving, arrange the fruit decoratively over the pizza. In a small, heavy saucepan, heat together the jelly, lemon juice, and brandy until the jelly melts. Brush the jelly mixture over the fruit.
Refrigerate the pizza for 1 to 2 hours. Serve the chilled pizza cut into wedges.
2003 Cheryl Alters Jamison and Bill Jamison