Italian Fresh Fruit Tart

Buon Appetito! Entertain Italian style. This dolce (sweet) will make a
great
ending served with cappuccino or espresso.

2 cups Gold Medal all-purpose flour
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon freshly grated lemon peel
1 teaspoon fresh lemon juice
1 teaspoon vanilla
3 eggs
1/2 cup apricot preserves
1/2 cup raspberry preserves
1 tablespoon amaretto or 1/2 teaspoon almond extract
4 cups fresh fruit, such as sliced apple, pear, banana, kiwifruit,
figs,
raspberries, blackberries, blueberries
1 teaspoon honey
Powdered sugar, if desired

Mix flour, granulated sugar, butter, lemon peel, lemon juice, vanilla and
eggs in 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. Heat 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 in
pan 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.

Tortiera Alla Frutta, the Italian name for this dessert, typically is
adorned with figs and any other seasonal fruits.

from www.bettycrocker.com


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