“A beautiful fresh fruit dessert, this is not your regular 'fruit pizza.' This recipe was given to me by a great cook and great friend. You can substitute your favorite fruits or berries for those in this recipe.” - by Aunt Jeannie
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
- For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
- For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
- For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
- Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.
Nutrition
Amount Per Serving (12 total)
- Calories
- 430 cal
- 21%
- Fat
- 24.2 g
- 37%
- Carbs
- 50.1 g
- 16%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"First, if you're going to make any kind of fruit "pizza," clear your schedule. Start to finish, including waiting for things to cool, this took 3.5 hours. We didn't like the crust at all. I was suspic..." See moreious to see that it called for 2 C of butter + oil in proportion to only 2.25 C of flour. It was too "short" and had a rather bland flavor, NOT like a sugar cookie at all. Next time, I'll probably just make half of a sugar cookie recipe. Next came the cream cheese layer - it was good and had just the right depth on a 15" pizza stone's worth of crust. Next came the fruit, which looked GORGEOUS but took forever to prepare. Then the BEST part of the recipe - the glaze, which was delectable! I used a very small silicone basting brush to glaze the fruit and it worked much better than a pastry brush. All in all, I'll make it again, but with the above alteration to the crust."
auggrrl
"My family and I loved this recipe (I made it for Christmas dinner dessert!). It was time consuming to cut up all the fruit, but the glaze was terrific and the only alteration I would make would be to..." See more increase the batch of the cream cheese mixture, a little thin for my liking!"
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