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1
Mix flour, sugar, butter lemon peel, lemon juice, vanilla and eggs in a medium bowl with spoon until dough forms.
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2
Place dough on lightly floured surface.
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3
Knead about 3 minutes or until dough holds together and is pliable.
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4
Shape dough into a ball.
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5
Cover with plastic wrap and refrigerate about 20 minutes or until firm.
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6
Preheat oven to 350u00b0F.
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7
Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan.
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8
Pat dough evenly in pan.
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9
Bake about 35 minutes or until toothpick inserted in center comes out clean.
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10
Cool completely on wire rack, about 30 minutes.
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11
Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently until melted.
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12
Stir in amaretto.
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13
Spread over crust.
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14
Arrange fresh fruit on top.
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15
Drizzle with honey; sprinkle with powdered sugar.
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16
Serve immediately, or cover and refrigerate.
