Fruit Pizza


1 pkg Pillsbury Sugar Cookie Dough or store brand sugar dough (refrigerated section)
2 TBLS Corn Starch
1/4 Cup & 1 TBL sugar
1/8 tsp Kosher Salt
1 egg lightly beaten

1 cup whole milk
1 TBLS unsalted butter

1 10 oz jar apricot or strawberry preserves

Fresh fruits and/or berries (strawberries, blueberries)


Crust:  (use a 9-11 inch pan with a removable bottom) Spray with Pam or aerosol spray.  Press walnut size pieces of  Cookie Dough into tart pan and spread evenly to form crust.  Pierce crust with fork.  Bake at 375* for 20-25 minutes.  Let cool.

Pastry Cream:  Whisk in a bowl the corn starch, sugar and kosher salt.

Heat the milk until steaming (do not boil). 

Pour egg into the corn starch mixture.  Carefully combine egg mixture and milk by constantly whisking while pouring the hot milk into the egg mixture.  Put back in pan and cook, stirring constantly over medium heat until very thick.  Add butter.  Whisk to get any lumps out.  Pour into bowl and cover cream directly with plastic to keep a skin from forming.  Refrigerate and/or use when cooled. 

Remove sides from tart pan.  Spread pastry cream into tart.  Add fruit.  Glaze the fruit and exposed pastry cream with a 10oz. jar of apricot or strawberry preserves.  (Heat preserves in microwave for 1-2 minutes to warm.  Pour and brush the glaze onto the fruit.  Refrigerate.