1/2 cup sugar
1/2 cup confectioners’ sugar
1/2 cup butter
1/2 cup canola oil
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon Pure Vanilla Extract
Cream Cheese Filling:
1 package (8 ounces) cream cheese
1/3 cup sugar
1 teaspoon Pure Vanilla Extract
3 cups fresh blueberries
2 medium kiwifruit, peeled and thinly sliced
1/2 cup water
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup sugar
1 tablespoon cornstarch
In a large bowl, combine the crust ingredients together until blended. Divide dough in half; press onto the bottom and up the sides of greased two 12-inch pizza pans or tart pans with removable bottoms.
Bake at 350° for 10-12 minutes or until crust is golden brown. Cool. Carefully remove one crust to round platter. Freeze the other crust for later use. May be frozen for up to 3 months.
In a large bowl, cream together cheese filling ingredients; spread on crust. Spread blueberries and kiwi on top of cheese layer in decorative pattern. Refrigerate.
For glaze, in a small saucepan, combining all the glaze ingredients; bring to a boil. Cook and stir for 1 minute or until thickened; cool. Spread over fruit layer; refrigerate until serving time.
Yield: 16-20 servings.