Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 8 oz (225g) full-fat brick cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp fresh lemon juice
  • 1 tsp vanilla bean paste or extract
  • 1 cup fresh strawberries, hulled and sliced
  • 2 kiwi, peeled and sliced into rounds
  • 1/2 cup fresh blueberries
  • 1/2 cup mandarin oranges, drained and dried
  • 1/2 cup fresh raspberries

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl or stand mixer, cream together the 1 cup butter and 3/4 cup granulated sugar until pale and aerated, approximately 2-3 minutes.
  2. Beat in the egg and 2 tsp vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain.
  4. Press the dough directly onto a parchment-lined 12-inch pizza pan or 10x15 inch baking sheet. Use a floured glass bottom to flatten into an even 1/4-inch thick circle.
  5. Bake for 12 minutes until the edges are just barely golden. Do not overbake. Cool the crust completely on the pan (Flash-Chill in the refrigerator if needed).
  6. Prepare the frosting by beating the cream cheese and 1/4 cup butter until smooth. Add powdered sugar, lemon juice, and vanilla bean paste, mixing until thick and velvety.
  7. Spread the frosting in a thick, edge-to-edge layer over the cooled crust to create a moisture barrier.
  8. Arrange the sliced strawberries, kiwi, blueberries, mandarin oranges, and raspberries in concentric circles starting from the outer edge.