A beautiful and edible disk of seasonal fruit with a sweet, creamy almond- scented layer and soft cookie crust. (Even chocolate- loving husbands like this.)
1/4 cup butter substitute, room temperature
1 cup sugar
6 tablespoons butter substitute or egg white
1 teaspoon Almond or vanilla extract
2 cups plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
FILLING AND TOPPING
3 tablespoons apricot jam or 1/4 cup light Karo syrup
2/3 cup nonfat cream cheese
2/3 cup nonfat sour cream
1/4 cup sugar
2 tablespoons sugar-free or regular instant vanilla pudding mix
1 teaspoon almond extract
Combination of fruit for decorationenough to cover surface, about 2 to 3 cups (berries, peaches, kiwis, bananas, grapes, pineapple, etc.)
PREHEAT OVEN To 350. Lightly spray a 9 or 10-inch tart pan with nonfat cooking spray. (You can also just use a nice big pizza pan and just create a raised edge around the rim.)
In large bowl, beat butter substitute, sugar, egg substitute, and extract until well combined. Combine flour, baking soda, salt and cream of tartar together in separate bowl and pour into creamed mixture. Mix thoroughly.
For 10 inch tart pan, I use about 2 1/4 cup of the cookie dough. For the 9 inch pan, I use about 1 1/4 to 1 1/2 cups of dough. You need enough to go up the sides of the tart pan and make a layer of dough over the bottom about1/3 inch thick. I find that different designs of tart pans take varying amounts of dough. You will probably have dough left over. With the left overs, you can make small individual tarts or scoop onto balls and roll in cinnamon sugar and bake for a few really good snicker doodles.
With lightly floured hands, press dough into bottom and up edges of prepared tart pan. Bake 8 to 10 minutes or until lightly browned. Remove from oven and cool about 10 minutes. Remove from pan onto a rack and cool completely.
If using apricot jam, put In small saucepan over medium heat warm apricot jam to a syrup-like consistency. Remove from heat and stir in nutmeg. Set aside and allow to cool. If using Karo syrup, warm a few minutes in microwave and set aside.
In medium bowl whip cream cheese until smooth. Whisk in sour cream. Add sugar, pudding mix, and almond extract and mix well. Spread evenly over cooled cookie crust. This is enough for the 10" pan. If you use a 9 inch pan, you may have a little left over.
Arrange fruit on top of pizza in desired design or formation. Using pastry brush carefully brush light layer of jam mixture or warm Karo over fruit to glaze. Keep chilled until ready to serve.