Fruit Pizza Tart

  • Yield 16 servings

This fruit pizza is great for brunches or luncheons.


2 1/2 cups cake flour
2 tablespoons baking powder
1/4 teaspoon salt
1 1/4 cups confectioners' sugar
2 teaspoons vanilla extract
2/3 cup low fat ricotta cheese
1/4 cup margarine
1 -- egg white
2 tablespoons skim milk
4 ounces light cream cheese
1/2 cup low fat ricotta cheese
1 teaspoon vanilla extract
1/4 cup sugar
1 cup orange juice
1/3 cup sugar
2 tablespoons cornstarch
3 -- kiwis
1 cup mandarin oranges, well drained
1/2 -- bag frozen blueberries OR 8 fresh
1/2 -- bag frozen strawberries OR 8 resh (nectarines or peaches may also be used)


  1. Mix all dry ingredients for crust in a food processor.  Add the remaining crust ingredients.  Pulse on and off just until the dough is mixed and forms a ball.  Shape into ball, cover with plastic wrap and refrigerator for at least 2 hours.  Spread in bottom of large aluminum pizza pan.  Bake at 375F for 10 to 12 minutes until golden and done.  Mix together topping ingredients until very smooth and spread over medium heat, stirring to avoid lumps, until thickened.  Cool.  Slice and arrange garnish on pizza and topping.  Pour the cooled glaze on top of fruit.

Recipe reprinted with permission from The Junior League of Baton Rouge’s River Road Recipes III (Baton Rouge, Louisiana, 1994).




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