Description
This colorful and delicious fruit dessert pizza is delightful as a snack or as a fun and healthy after-dinner treat! With deliciously fresh fruit and Driscoll's berries, this fruit dessert pizza with lemon curd is easy to make and sure to please guests of all ages.
- 2 1/2 Cups all-purpose flour
- 1/2 Cup sugar
- 1/4 Tsp. salt
- Zest of 2 lemons
- 1 Cup (2 sticks) unsalted butter, frozen and cut into small cubes
- 2 large egg yolks, whisked
- 1 jar (about 10 ounces) purchased lemon curd
- Package (16 ounces) Driscoll's Strawberries
- 1 Package (6 ounces) Driscoll's Blackberries
- 1 Package (6 ounces) Driscoll's Raspberries
- 1 Package (6 ounces) Driscoll's Blueberries
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LINE a cookie sheet with parchment paper.
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PLACE a 10-inch perforated bottomless tart ring (or a 10-inch spring-form pan without the bottom) onto cookie sheet.
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COAT inside of tart ring with cooking spray.
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PLACE 2 ½ cups all-purpose flour into the bowl of a food processor.
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ADD 1/2 cup sugar.
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ADD 1/4 teaspoon salt.
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ADD zest of 2 lemons.
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PULSE several times to blend mixture.
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SCATTER 1 cup frozen butter cubes over flour mixture and TOSS to COAT.
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PULSE several times until butter pieces are pea-sized and smaller.
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POUR IN 2 whisked egg yolks in small additions and PULSE briefly after each addition.
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PULSE just until dough begins to form into clumps and sticks together when PINCHED. Do not over mix.
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DUMP dough into tart ring.
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PRESS DOWN dough clumps to MEND into a single smooth pizza crust about 1/2 inch thick. (Reserve any remaining dough for other desserts such as sugar cookies.)
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CHILL crust in refrigerator 2 hours or overnight.
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PREHEAT oven 400°F.
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PRICK crust all over with a fork.
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CUT a piece of aluminum foil to fit over crust.
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SPREAD a thin layer of butter over one side of foil.
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PRESS foil, butter side down, gently onto crust.
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COVER with pie weights (or dry rice or dry beans).
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BAKE 15 minutes.
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REMOVE weights and foil carefully.
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PRESS DOWN any puffed areas with the back of a spoon.
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BAKE 5 – 7 minutes longer until crust is golden brown.
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ALLOW crust to cool to room temperature inside of pan.
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HULL 7 strawberries and TRIM OFF small pieces from two opposite sides and DISCARD trimmings.
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SLICE each trimmed strawberry into 3 pieces about 1/4 inch thick.
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SET ASIDE strawberry slices.
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REMOVE crust from pan and TRANSFER to a serving platter.
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SPREAD lemon curd evenly over surface of crust.
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ARRANGE strawberry slices, blackberries, raspberries, and blueberries over crust to create a sunburst design or FOLLOW image above.
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USE a small serrated knife to CUT into wedges and SERVE immediately or REFRIGERATE until ready to use.
Serving Size:
1 slice (122g)
Calories | 280 | |
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Total Fat | 14 g | |
Saturated Fat | 8 g | |
Cholesterol | 70 mg | |
Sodium | 280 mg | |
Total Carbohydrates | 37 g | |
Dietary Fiber | 2 g | |
Sugar | 21 g | |
Protein | 3 g |