Italian Fresh Fruit Tart

Ingredients

• 1 tablespoon almond extract 
• 0.5 cup apricot preserves 
• 0.5 cup butter softened
• 3  eggs 
• 2 cups flour all-purpose
• 4 cups blackberries fresh such as sliced apple, pear, banana, kiwifruit, figs, raspberries, blackberries, blueberries
• 1 cup granulated sugar 
• 1 teaspoon honey 
• 1 teaspoon juice of lemon fresh
• 1 teaspoon lemon zest freshly grated
• 8 servings powdered sugar 
• 0.5 cup raspberry jam 
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• pizza pan
• plastic wrap
• toothpicks
• tart form

Directions

1. Mix flour, granulated sugar, butter, lemon peel, lemon juice, vanilla and eggs in medium bowl with spoon until dough forms.
2. 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.
3. Heat oven to 350F. Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan. Pat dough evenly in pan.
4. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 30 minutes.
5. Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently, until melted. Stir in amaretto.
6. Spread over crust. Arrange fresh fruit on top.
7. Drizzle with honey; sprinkle with powdered sugar.
8. Serve immediately, or cover and refrigerate.