Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Fresh Fruit Tart with Gingersnap Crust




Source of Recipe


CRISCO®


List of Ingredients




For the crust:
2 cups ground gingersnap cookies (about 38 cookies)
2 Tablespoons sugar
1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick

For the filling:
8 oz. cream cheese, softened
1/4 cup sugar
2 teaspoons lemon juice
1/2 cup whipping 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



Make the crust:
Preheat oven to 350° 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.

Make the filling: