Name: Fresh Fruit “Pizza” Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Cuisine: American
Ingredients: 1/2 batch Fast and Easy Puff Pastry or one 14-ounce to 17.3-ounce package store-bought puff pastry, chilled; 1 large egg, beaten with 1 tablespoon water (egg wash); Coarse sparkling sugar or turbinado sugar, for sprinkling; 3 ounces (85g) cream cheese, softened; 2 tablespoons (28g) unsalted butter, softened; 2 tablespoons (28g) sour cream or plain Greek yogurt, full-fat preferred; Zest of 1 lemon; 2/3 cup (76g) confectioners’ sugar, sifted if lumpy; 1/2 teaspoon King Arthur Pure Vanilla Extract or vanilla bean paste; 1/8 teaspoon table salt; 1/8 teaspoon orange blossom water, optional; 1 cup assorted fresh fruit, such as berries, figs, kiwis, or currants, sliced if necessary; Honey, for drizzling

Introduction

Fresh Fruit “Pizza” is a delightful dessert that features a flaky puff pastry crust topped with a creamy, tangy spread and vibrant fresh fruits. It’s a perfect treat for warm days or any occasion that calls for something light and refreshing. With its combination of textures and flavors, this fruit pizza is sure to impress your guests.

A fruit tart is shown with a crumbly golden brown crust forming the bottom layer. Above the crust, there is a smooth, creamy white filling spread evenly. The top layer is decorated with slices of fresh fruit including green kiwi, orange apricot, red strawberries, purple-black blackberries, and halved figs showing their pink interiors, all arranged neatly across the tart. Two slices have been taken out and placed on a white plate and a smaller white plate nearby, each slice showing the colorful fruit arrangement and creamy filling clearly. A drizzle of honey glistens over the fruit, adding shine and a sticky texture. The scene is set against a white marbled textured background with a board of sliced fruit nearby and a bowl of cream partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 batch Fast and Easy Puff Pastry or one 14-ounce to 17.3-ounce package store-bought puff pastry, chilled*

1 large egg, beaten with 1 tablespoon water (egg wash)

Coarse sparkling sugar or turbinado sugar, for sprinkling

3 ounces (85g) cream cheese, softened

2 tablespoons (28g) unsalted butter, softened

2 tablespoons (28g) sour cream or plain Greek yogurt, full-fat preferred

Zest of 1 lemon

2/3 cup (76g) confectioners’ sugar, sifted if lumpy

1/2 teaspoon King Arthur Pure Vanilla Extract or vanilla bean paste

1/8 teaspoon table salt

1/8 teaspoon orange blossom water, optional

1 cup assorted fresh fruit, like berries, figs, kiwis, or currants, for topping; sliced if necessary

Honey, for drizzling

Instructions

Step 1: Preheat the oven to 400°F with a rack in the center.

Step 2: On a lightly floured surface, roll out the pastry to an 11-inch circle. Place a 10-inch cake pan, or a round plate or serving platter about 10 inches in diameter, upside-down on top of the pastry. Press firmly to make an indentation with the rim. Use a paring knife or kitchen scissors to cut along the indentation and remove the scraps.

Step 3: Transfer the pastry round to a parchment-lined baking sheet. Lightly grease the bottom of an 8-inch cake pan, turn it upside-down, and place an 8-inch parchment round inside it, greasing the parchment lightly. Position the cake pan right-side up in the center of the pastry round on the baking sheet. Fill the pan with pie weights or dried beans, rice, or lentils.

Step 4: Brush the exposed pastry rim with the egg wash and sprinkle generously with coarse sugar.

Step 5: Bake the weighted puff pastry for 13 to 15 minutes until the rim is golden brown. Remove the baking sheet from the oven, carefully lift the cake pan and parchment off the pastry.

Step 6: Lower the oven temperature to 350°F. Return the baking sheet to the oven and bake for an additional 11 to 13 minutes until the center is crisp and golden.

Step 7: Remove from the oven and let the pastry cool completely.

Step 8: In a large bowl or stand mixer, beat the cream cheese, butter, sour cream, and lemon zest at medium speed until very smooth, about 2 to 3 minutes. Add confectioners’ sugar, vanilla, salt, and orange blossom water (if using) and beat until fully incorporated, about 1 minute.

Step 9: Spread the cream cheese topping evenly over the cooled pastry, leaving the rim bare. If serving in a warm environment, chill the fruit pizza for 15 to 20 minutes to firm the topping slightly.

Step 10: Arrange fresh fruit on top in a decorative pattern. Drizzle with honey to taste, then slice and serve.

Tips & Variations

Use lemon zest and orange blossom water to enhance the brightness and floral notes of the topping.

To prevent the pastry from sogginess, allow it to cool completely before spreading the cream cheese mixture.

Substitute sour cream with full-fat Greek yogurt for a tangier flavor and lighter texture.

Try different fruit combinations like mango, pineapple, or peaches depending on the season for variety.

If you don’t have pie weights, dried beans, rice, or lentils work well to keep the pastry flat during baking.

Storage

Enjoy the fully assembled fruit pizza the same day for the best texture and freshness. You can bake the pastry ahead and store it airtight for up to 1 day. The cream cheese topping can be prepared up to 3 days in advance and refrigerated; bring it to room temperature before spreading. Keep any leftovers refrigerated and consume within 1 to 2 days for optimal quality.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, store-bought frozen puff pastry is convenient and works perfectly. Just thaw it according to package instructions before rolling and baking.

How do I prevent the puff pastry from becoming soggy under the topping?

Make sure to bake the pastry thoroughly until crisp and fully cooled before adding the cream cheese topping. This seals the pastry and helps maintain its flaky texture.