Mom’s Fruit Pizza

We are back at the farm from our little jaunt up to Chicago and I thought I’d quickly post Mom’s wonderful recipe for fruit pizza! She has made this every summer for as long as I can remember. It is absolutely delicious ANY TIME OF DAY. We’ve been known to have it as dessert or breakfast and I can 100% guarantee that you will not be disappointed if you try it! I honestly think it deserves a much fancier name, as fruit pizza doesn’t exactly sound appetizing… if you want to be fancy you can call it Frutta Torta.

Mom found a wonderful 12″ tart pan with removable bottom at TJ Maxx that makes the presentation even more impressive. In our travels this past weekend we found a similar tart pan at Ikea {for $5.99}. A round pizza pan will work fine for this recipe if you can’t find a pretty tart pan!

FRUIT PIZZA {yields 2 pizzas}

CRUST:

1/2 cup butter, softened
1/2 cup Crisco {butter flavored}
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

FILLING:

16 oz cream cheese {room temperature}
1 cup sugar
2 teaspoons milk
Assorted fresh fruit: strawberries, bananas, blueberries, kiwis, peaches {you will also need lemon juice for bananas & peaches}
Chopped pecans

Preheat oven to 400°. Cream butter and shortening together, add sugar. Beat in eggs. Stir in dry ingredients. Grease two pizza pans or tart pans {12″}, spread dough on pans and bake at 400° for 8 to 10 minutes. Cool completely. Cream together all ingredients for filling and spread on cooled crusts. Top with fresh cut up fruit and pecans. {Bananas & peaches should be dipped in lemon juice to prevent browning.} It is best eaten the day it is assembled.

*Someone asked about Mom’s silver silverware charger… it came from TJ Maxx in South Dakota several years ago.