Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 8 oz full-fat cream cheese, brick style
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 4 cups assorted fresh fruit (berries, kiwi, mango, grapes)
  • 1/4 cup apricot preserves
  • 1 tbsp water

Instructions:

  1. Preheat the oven to 350°F (180°C). Line your pizza pan with parchment paper to ensure easy removal later.
  2. Cream the butter and sugar together. Beat for 3 minutes until light and pale. Note: This aeration is key for the texture.
  3. Incorporate the egg and 1 tsp vanilla. Scrape the sides of the bowl to ensure no streaks remain.
  4. Whisk the dry ingredients (flour, baking powder, salt) separately. Add them to the wet mixture slowly.
  5. Press the dough onto the prepared pan. Aim for an even 1/4 inch thickness, leaving a small gap at the edges.
  6. Bake for 12 minutes until the edges are barely golden. Do not overbake; it should still look soft in the center.
  7. Cool the crust completely on a wire rack. Putting frosting on a warm cookie is a recipe for a melted puddle.
  8. Whip the cream cheese, 1/4 cup butter, powdered sugar, 1 tsp vanilla, and lemon juice. Beat until silky and stiff peaks form.
  9. Spread the frosting over the cooled crust. Use an offset spatula to reach the edges smoothly.
  10. Arrange the fruit in concentric circles. Start from the outside and work your way in for a professional look.
  11. Whisk the preserves with 1 tbsp water. Brush lightly over the fruit until everything glistens.