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Rainbow fruit pizza recipe

18 ratings

A wonderfully colourful dessert that the kids are sure to love making and eating! Light puff pastry topped with a zesty mascarpone cream and layered with vibrant fresh fruit in a spectacular rainbow pattern. To get ahead you can make the pastry in advance and freeze the uncooked dough for up to 1 month, defrosting fully before using as below. See method

Serves 12
50 mins to prepare and 12-15 mins to cook
422 calories / serving
Vegetarian

Ingredients

For the pastry

225g (8oz) plain flour, sifted, plus extra for dusting
110g cold unsalted butter, cut into cubes
75g caster sugar
2 large eggs
1 tbsp semi-skimmed milk
1/2 orange, zest only

For the topping

100ml (3 1/2fl oz) whipping cream
100g (3 1/2oz) mascarpone
1 tbsp maple syrup
1/2 orange, finely grated zest and 1 tbsp juice
250g (8oz) strawberries, hulled and quartered
2 kiwi fruit, peeled and sliced
100g (3 1/2oz) blueberries
1 x 300g tin mandarins in juice, drained
100g (3 1/2oz) blackberries

Each serving contains

Energy
1760kj
422kcal 21%
Fat
28g 40%
Saturates
12g 61%
Sugars
13g 14%
Salt
0.4g 7%

of the reference intake
Carbohydrate 28.8g Protein 17.4g Fibre 2.5g

Method

Place the flour and butter in a food processor and blitz until it resembles fine breadcrumbs. Or place into a bowl and rub together with your fingertips until it resembles fine breadcrumbs. Kids will love doing this.
Add the sugar, one of the eggs, milk and orange zest, and blitz again until it just comes together. If you’re not using a food processor, add the sugar, one of the eggs, orange zest and milk and using a knife, mix together, trying not to overwork the dough, until it comes together as a ball.
Tip out onto a lightly floured surface and roll into a disc, wrap in cling film and chill for 1 hour.
Preheat the oven to gas 6, 200°C, fan 180°C. Roll the pastry out onto a lightly floured surface to the thickness of a pound coin and cut into a rainbow shape that will fit on your baking sheet. Place on the baking sheet lined with nonstick baking paper, prick with a fork all over and chill for 10 minutes, or until firm. Brush with the remaining egg, beaten, and bake for 12-15 minutes, or until lightly golden.
Remove from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, prepare the topping. In a large bowl, whisk the cream to soft peaks. Fold in the mascarpone, maple syrup, orange zest and juice and beat together until smooth.
Spread the mixture over the pastry rainbow, leaving a small gap around the edge. Top with the quartered strawberries, mandarins, kiwi fruit, blueberries and blackberries, making rainbow stripes. Kids will love making the topping, spreading it over the top and decorating it. Serve immediately, cut into large pieces.

Tip: If you're short of time, use ready-made sweet pastry dough instead of making your own.

See more Dessert and baking recipes for kids

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.