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Fresh Fruit Tart with Gingersnap Crust




Source of Recipe


Source: Crisco®


List of Ingredients




For the Crust:

2 cups gingersnap crumbs (about 38 cookies)

2 tablespoons sugar

1/3 cup Crisco All-Vegetable Shortening


For the Filling:

8 ounces cream cheese, softened

1/4 cup sugar

2 teaspoons lemon juice

1/2 cup heavy cream


For the 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


For the Garnish:

Fresh mint leaves, optional



Recipe



FOR THE CRUST:
Preheat oven to 350 degrees F.

In a medium mixing bowl, stir together gingersnap crumbs and sugar. With a pastry blender or two knives, blend in Crisco until crumbs are moistened and begin to clump together. Press mixture into bottom and up sides of a 10-inch tart pan with removable bottom. Bake crust 8 minutes, or until golden brown. Let crust cool completely before filling.

FOR THE FILLING:
In a medium mixing bowl, using an electric mixer, blend cream cheese, sugar and lemon juice until smooth. Add cream and mix on high speed until light and fluffy. Using a rubber spatula, spread filling over cooled crust. Refrigerate tart several hours.

TO ASSEMBLE THE TART:
Just before serving, arrange fruit on top of filling in a decorative fashion. In a small bowl, whisk together Smucker’s Apricot Preserves with water; brush mixture over fruit using a pastry brush. Garnish with mint leaves, if desired.