Ingredients
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2 cups flour
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1 cup sugar
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1/2 cup butter, softened
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1 teaspoon lemon, rind of, fresh grated
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1 teaspoon fresh lemon juice
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1 teaspoon vanilla
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3 eggs
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1/2 cup apricot preserves
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1/2 cup raspberry preserves
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1 tablespoon Amaretto or 1/2 teaspoon almond extract
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4 cups fresh fruit, such as sliced apple, pear, banana, kiwifruit, figs, raspberries, blueberries
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1 teaspoon honey
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powdered sugar, if desired
Instructions
- Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms.
- Place dough on lightly floured surface.
- Knead about 3 minutes or until dough holds together and is pliable.
- Shape dough into a ball.
- Cover with plastic wrap and refrigerate about 20 minutes or until firm.
- Preheat oven to 350°F.
- Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan.
- Pat dough evenly in pan.
- Bake about 35 minutes or until toothpick inserted in center comes out clean.
- Cool completely on wire rack, about 30 minutes.
- Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted.
- Stir in amaretto.
- Spread over crust.
- Arrange fresh fruit on top.
- Drizzle with honey; sprinkle with powdered sugar.
- Serve immediately, or cover and refrigerate.