#242 - Betty Crocker's Italian Cooking

Antonio Cecconi, Italian chef and recipe developer for "Betty Crocker's Italian Cooking" cookbook, joins Carol to prepare a luscious fresh fruit tart. For more information about the Betty Crocker cookbooks, please visit the Betty Crocker website at: www.bettycrocker.com. If you have any questions for Chef Antonio, please send an e-mail to: tiga@uswest.net.

Fresh Fruit Tart (Tortiera Alla Frutta)

8 servings

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup butter or margarine, softened

1 teaspoon freshly grated lemon peel

1 teaspoon fresh lemon juice

1 teaspoon vanilla

3 eggs

1/2 cup apricot preserves

1/2 cup raspberry preserves

1 tablespoon amaretto or 1/2 teaspoon almond extract

Fresh Fruit Topping (such as sliced apple, pear, banana, kiwifruit, figs, raspberries, blackberries, blueberries)

1 teaspoon honey

Powdered sugar, if desired

Mix flour, granulated sugar, butter, lemon peel, lemon juice, vanilla and eggs in medium bowl until dough forms. Place dough on lightly floured surface. Knead about 3 minutes or until dough holds together and is pliable. Shape dough into a ball. Cover with plastic wrap and refrigerate about 20 minutes or until firm. Heat oven to 350°. Butter and flour 11-inch round tart pan with removable bottom or 12-inch pizza pan. Pat dough evenly in pan. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Heat apricot preserves and raspberry preserves until melted; stir in amaretto. Spread over crust. Arrange fresh fruit on top. Drizzle with honey; dust with powdered sugar. Serve immediately, or cover and refrigerate no longer than 1 hour.

>Recipe from Betty Crocker's Italian Cooking by Antonio Cecconi (IDG Books Worldwide)

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