For that crust: Preheat the oven to 350 levels F. Spray a ten- to 12-inch tart pan or pizza pan with nonstick cooking spray .
Inside a medium bowl, whisk together the flour, baking powder and salt. Inside a large mixing bowl, cream together the butter and sugars until smooth utilizing a handheld mixer. Include the egg and vanilla and blend until incorporated. Gradually incorporate the flour mixture in to the creamed butter, and blend until blended. Take away the dough in the bowl and press it in to the prepared pan. (You may want to dust both hands with a few flour to avoid the dough from sticking with them it's a wet dough as it pertains together.) Bake before the edges just begin to brown, ten to twelve minutes. Remove in the oven and let awesome.
For that spread: Inside a large mixing bowl, beat the cream cheese. confectioners' sugar, vanilla, lemon zest and salt until smooth. Spread evenly around the cooled crust.
For that glaze: Add some marmalade. two tablespoons water and also the herbes de Provence to some small skillet and prepare over medium heat until loosened and warm.
To put together: Arrange the new fruit within the preferred pattern on the top from the pizza. Brush the fruit using the glaze. Slice and serve.
Cook's Note: An offset spatula is a superb tool for distributing the cookie dough. When the dough appears just a little soft, flour both hands before dealing with it, or chill the dough within the refrigerator.