Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 cup strawberries, hulled and sliced
  • 2 large kiwi, peeled and sliced
  • 1/2 cup blueberries, fresh
  • 1/2 cup mandarin oranges, drained
  • 1/2 cup raspberries or grapes
  • 2 tbsp apricot preserves
  • 1 tsp water

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Add the egg, vanilla, and almond extract, mixing until fully incorporated.
  2. Gently whisk the flour, baking powder, and salt. Gradually add to the wet ingredients until a soft dough forms. Do not overmix.
  3. Wrap the dough in plastic and chill in the refrigerator for 30 minutes to prevent spreading.
  4. Preheat oven to 350°F (175°C). Press the dough evenly into a greased 12-inch pizza pan, leaving a 1/2 inch margin from the edge. Bake for 10–12 minutes or until the edges are just barely golden brown.
  5. Remove from oven and allow the cookie crust to cool completely before frosting.
  6. In a medium bowl, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, whipping until the texture is cloud-like.
  7. Spread an even layer of frosting over the cooled crust. Arrange your prepared fruit in concentric circles, starting from the outside edge and working inward.
  8. Mix apricot preserves with 1 tsp water and brush the fruit lightly to provide a professional shine.