Fresh Fruit Tart

Prep Time:15 min
Cook Time:8 min
Yeild:8 to 10 servings

INGREDIENTS:

  • GINGERSNAP CRUST
  • 2 cups ground gingersnap cookies (about 38 cookies)
  • 2 tablespoons sugar
  • 1/3 cup Crisco® All-Vegetable Shortening
  • OR 1/3 stick Crisco® All-Vegetable Shortening Sticks
  • FILLING
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons lemon juice
  • 1/2 cup heavy cream
  • FRUIT TOPPING
  • Assorted fruit, such as strawberry slices, blueberries, kiwi slices, orange segments, seedless grape halves
  • 1/4 cup Smucker's® Apricot Preserves
  • 1 tablespoon water
  • GARNISH
  • Fresh mint leaves (optional)
  • ALTERNATIVE CRUST OPTION
  • Single crust Classic Crisco Pie Crust

PREPARATION DIRECTIONS:

  1.  
    GINGERSNAP CRUST

  2. 1.
    HEAT oven to 350°F.

  3. 2.
    STIR together gingersnap crumbs and sugar in medium bowl. Blend in shortening with pastry blender or two knives until crumbs are moistened and begin to clump together.

  4. 3.
    PRESS mixture into bottom and up sides of a 10-inch tart pan with removable bottom.

  5. 4.
    BAKE crust 8 minutes, or until golden brown. Let crust cool completely before filling.

  6.  
    FILLING

  7. 1.
    BLEND cream cheese, sugar and lemon juice until smooth in medium bowl using an electric mixer. Add cream; mix on high speed until light and fluffy. Spread filling over cooled crust using a rubber spatula. Refrigerate several hours.

  8.  
    ASSEMBLY

  9. 1.
    Just before serving: ARRANGE fruit on top of filling in a decorative fashion. Whisk together preserves with water in small bowl; brush mixture over fruit using a pastry brush. Garnish with mint leaves, if desired.

  10. TIP
    For a lighter version, substitute an 8-oz. container of low-fat lemon or vanilla yogurt in place of the filling.
Fresh Fruit Tart