Italian Fresh Fruit Tart

Recipe by Barb G.
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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