The 4th of July, Independence Day always inspires foodies to prepare something delicious with the colors of our flag — red, white and blue! It also seems to me that what was once old will sooner or later become new again. Anything retro is always fun! A Sugar Cookie Crusted Red, White and Blue Fruit Pizza is perfect to satisfy both the patriotic and retro themes.
Were you around in the 70′s? Or were you a young foodie who was just a twinkle in your parents’ eyes?
That was the decade in which I was in my 20′s and when I first began to cook up a storm for the peeps in my life. Fruit dessert pizza was HUGELY POPULAR ‘back then’, along with fondue, crepes, crock pots and late nights watching Saturday Night Live! And it seems as if fruit pizza has been popping up on more and more foodie blogs these days.
But that’s a GOOD thing, because in my (cook)book have I got the recipe of ALL recipes for fruit pizza to share with you that I first prepared for my family and friends in the 70′s! This is an OLD recipe and the recipe card has the wear and tear with fingerprint smudges all over it for proof of its age and use!
A sugar cookie crust provides the primary WOW factor of this dessert; you’ll eat the dough straight out of the bowl, I assure you of that! Then a sweet mascarpone cheese filling is layered on top before your choice of fruit is arranged.
That’s not all!
The final touch is a fruity, sugar glaze that takes this fruit pizza to sweet heaven!
What You Need:
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- 1-3/4 cups sugar
- 2 jumbo eggs
- 2-3/4 cups flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 4 Tbsp. fruit juice drained from a LARGE can of fruit (peaches, pears, pineapple, etc.)
- 8 oz. mascarpone cheese
- 3/4 cup sugar
- Remaining fruit juice from a LARGE can of fruit (peaches, pears, pineapple, etc.)
- 2 Tbsp. corn starch
- 1/2 to 3/4 cup sugar (sweeten it to your preference level).
- Mix all of the ingredients.
- Spray a medium-sized pizza pan with cooking spray.
- Bake at 350 degrees F for 15 - 20 minutes; do not overcook, it's OK if the crust is a little soft.
- Allow the crust to cool completely.
- Mix fruit juice, mascarpone cheese, and sugar.
- Use ALL of the remaining fruit juice from the LARGE can of fruit (peaches, pears, pineapple, etc.)
- Add corn starch.
- Cook on the stove until slightly thick.
- Add water if you want more glaze.
- When cookie crust is cooled, spread the cheese filling on top of the crust.
- Place the fruit of your choice in an arrangement that you prefer on top of the filling.
- (For red, white & blue colors, use strawberries, blueberries, raspberries, and bananas)
- Drizzle the glaze all over the top of the fruit pizza.
- Chill for several hours.