Thu, Jul 21, 2011
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Mickey Mouse’s rainbow theme song is a current favorite in our household: red, orange, yellow, green, blue. Don’t forget there’s purple, too! Rainbow colors for me and you.
Given my son’s ongoing interest in all the colors of the rainbow I decided to incorporate the rainbow into our dessert. A thin, chewy sugar cookie topped with refreshing lemon curd makes the sun and an array of summer’s fruits makes the rainbow. The lemon curd keeps the dessert light and refreshing and gives it a fitting sunburst of flavor. If you aren’t a lemon fan you can spread the cookie crust with buttercream frosting, homemade whipped cream, chocolate ganache or any other frosting of your choice. Use whatever fruits you have on hand or let your kids pick their favorite rainbow-colored fruits.
This fruit tart is best when served immediately. Once refrigerated the cookie crust loaded with toppings will eventually become soft and soggy. All of the steps can be done in advance and then you can simply assemble the dessert pizza right before you are ready to serve it.
- ½ cup shortening
- 1 cup sugar
- 1 egg
- 1 Tbsp milk
- ½ tsp vanilla
- 1½ cups flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- 1 Tbsp grated lemon rind
- 2 eggs
- ⅔ cup fresh lemon juice (about 3 large lemons)
- 2 Tbsp butter
- Red: strawberries, raspberries, watermelon, cherries, red apple
- Orange: apricots, peaches, nectarines, cantaloupe, papaya
- Yellow: bananas, pineapple, star fruit
- Green: kiwi, grapes, honeydew melon, green apple, pear
- Blue: blueberries, blue plums
- Purple: purple plums, purple grapes, blackberries, marionberries
- Cream the shortening and the sugar.
- Add the eggs, milk and vanilla.
- Stir in the flour and mix until all of the flour is incorporated into the dough.
- Cover the dough and let it chill for 30 minutes or more.
- Divide the dough in half, reserving half of the dough for another use.
- Press the other half of the dough into a greased pizza pan (roughly 13 inches in diameter).
- Sprinkle the dough with sugar.
- Bake the crust for 8-10 minutes at 325 degrees until it is lightly golden around the edges.
- Remove the cookie from the oven and let it cool for 5 minutes and then place it on a wire rack to cool completely.
- Combine the sugar, lemon rind and eggs in a saucepan and stir them with a whisk over medium heat for 3 minutes or until the sugar dissolves and the mixture turns pale.
- Stir in the lemon juice and the butter and cook the mixture for another 5 minutes or until the sauce thinly coats the back of a wooden spoon, stirring constantly with a whisk.
- Remove the lemon curd from the heat and let it cool.
- Place it in a sealed container and let it chill so that it continues to thicken.
- Wash and cut all of the fruit.
- Generously spread lemon curd over the cooled cookie crust.
- Arrange the fruit on the lemon curd.
- Serve the fruit pizza immediately.
The Lemon Curd recipe comes from Cooking Light, May 2000.
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