Grease and flour a 9-inch removable bottom tart pan, a 9-inch pizza pan or a cake pan, and line the bottom with parchment. (If using a cake pan, in addition to the parchment on the bottom, place two strips of parchment crossways in the pan and up the sides.) 

Preheat the oven to 350°F.

In a medium bowl, whisk together the flour, salt, and baking powder.

In a large mixing bowl, whip the butter until light and fluffy. Add the sugar and mix until blended. Add in the egg, almond extract, and vanilla extract. Mix until blended.

Gradually add the flour mixture to the butter mixture and stir until cookie dough forms. 

Transfer the dough to the prepared baking dish. Cover with plastic wrap to make it easier to press into the pan. Using your hand or small rolling pin, roll the dough out evenly to the edges. 

Poke the dough all over with a fork. This will allow any air to release during baking. 

Bake for 20-25 minutes, until the edges turn golden brown and the center is set.

Cool completely before topping. 

Put the heavy whipping cream and powdered sugar into a chilled mixing bowl. Tip: you can run your mixing bowl under really cold water and dry it completely to chill the bowl quickly and save time.)

Whip until soft peaks form. Add Mascarpone, vanilla, and lemon zest. Mix until well blended and creamy. 

Whisk together the hot water and preserves until well blended and smooth. 

Place the cooled crust onto a serving plate. Spread evenly with Mascarpone topping. 

Starting at the outside, arrange your strawberries around the outer edge of your fruit pizza. Fill in empty areas around the outer edge with raspberries. 

Next arrange your mandarin oranges around the pizza, slightly overlapping the bottom of the strawberries. 

Repeat with the remaining fruit. 

If using the glaze, brush on top of the fruit. 

Refrigerate until ready to serve.