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Italian Fresh Fruit Tart
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Prep Time:
10 minutes
Total Time:
1 hour 35 minutes
Indulge in an Italian-style sweet treat, perfect with cappuccino or espresso for a delightful finale.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon freshly grated lemon peel
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla
  • 3 eggs
  • 1/2 cup apricot preserves
  • 1/2 cup raspberry preserves
  • 1 tablespoon amaretto or 1/2 teaspoon almond extract
  • 4 cups fresh fruit, such as sliced apple, pear, banana, kiwifruit, figs, raspberries, blackberries, blueberries
  • 1 teaspoon honey
  • Powdered sugar, if desired
Instructions:
  • Combine flour, granulated sugar, butter, lemon peel, lemon juice, vanilla, and eggs in a medium bowl until a dough forms. Transfer dough to a floured surface and knead for about 3 minutes until smooth and pliable. Shape dough into a ball, cover with plastic wrap, and refrigerate for about 20 minutes until firm.
  • Preheat the oven to 350°F. Grease the pan with butter and lightly flour an 11-inch round tart pan with removable bottom or a 12-inch pizza pan. Press the dough evenly into the pan. Bake for approximately 35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan on a wire rack, about 30 minutes.
  • In a 1-quart saucepan, gently warm apricot and raspberry preserves until melted, stirring often. Mix in amaretto. Spread over crust. Top with fresh fruit. Drizzle with honey and dust with powdered sugar. Serve right away or refrigerate covered.

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