Perfect Fruit Pizza

A jewel-topped tart with a crisp, buttery sugar-cookie crust, creamy mascarpone glaze, and bright fresh fruit that brings the essence of summer.

Scale

250 g (1 3/4 cups) all-purpose flour
115 g (1/2 cup) unsalted butter, cold, cubed
100 g (1/2 cup) granulated sugar
1 large egg
1 tsp baking powder
Pinch salt
225 g (1 cup) mascarpone cheese
120 ml (1/2 cup) heavy cream
60 g (1/2 cup) powdered sugar
1 tsp vanilla extract
400–500 g (3–4 cups) assorted fruit (e.g., strawberries, kiwi, blueberries, raspberries, peach slices)
2 tbsp apricot jam + 1 tbsp water

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Make the dough by whisking flour, baking powder, and salt. Beat cold butter and sugar until sandy, add egg, and mix until just combined. Chill for 30–45 minutes.
Preheat oven to 175°C (350°F). Roll dough into a circle, transfer to pan, and chill. Bake for 14 minutes until pale golden and cool.
Prepare the mascarpone glaze by whisking together mascarpone, heavy cream, powdered sugar, and vanilla until smooth. Chill briefly if too soft.
Wash and dry fruit thoroughly. Slice strawberries and other fruits as needed and pat dry with paper towels.
Spread the mascarpone glaze evenly over the cooled crust and arrange the fruit in a decorative pattern.
Warm apricot jam with water, strain, and brush over fruit for shine. Chill for 20–30 minutes before serving.

Chill the crust before glazing to prevent mascarpone from running. Use a sharp knife for slicing without damaging the fruit.