1/2 c. butter
1 c. all-purpose flour
1/4 c. sifted powdered sugar
2 tbsp. granulated sugar
2 tbsp. cornstarch
1/8 tsp. ground mace
2/3 c. orange juice
1/2 c. currant jelly
2 med. peaches, peeled, pitted, and sliced (1 c.)
2 med. nectarines, pitted and sliced (1 c.)
1 c. sliced strawberries
1/2 c. blueberries
1/2 c. seedless green grapes, halved

For crust, in a small mixer bowl beat butter with an electric mixer on medium-high speed for 30 seconds. Gradually add flour and powdered sugar until well combined. Pat dough evenly over bottom and up sides of a 12-inch pizza pan. Bake in a 350 degree oven for 10 to 12 minutes or until golden; cool on a wire rack.

Meanwhile, for glaze, stir together the granulated sugar, cornstarch, and mace in a medium saucepan. Stir in orange juice and jelly. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Cool slightly. Spread half of the glaze (about 2/3 cup) onto cooled crust. Arrange peach and nectarine slices around edge of crust, then arrange strawberries, working toward center of crust. Sprinkle all with blueberries and grapes. Drizzle remaining glaze over fruit. Chill until needed. Cut into wedges to serve. Makes 12 servings.