Italian Fresh Fruit Tart

 

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

• 1 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.
• 2 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.
• 3 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.