Fresh Fruit Tart with Gingersnap Crust
Adapted from Crisco

Crust:
2 C ground gingersnap cookies
2 T sugar
1/3 C butter flavoerd crisco
Filling:
8 Oz cream cheese, softened
1/4 C sugar
2 t lemon juice
1/2 C whipping cream
asst fruit (strawberries, blueberries, kiwi, oranges, red or green grapes)
1/4 C apricot preserves
1 T water

Pre heat oven to 350 degrees. For crust: Blend Crisco with sugar and cookies to form a dough. Press into a 10" removeable bottom (and up sides) of a tart pan. Bake about 8 minutes or until golden.
For filling: Combine cream cheese, sugar and lemon juice. Add whipping cream and beat until light and fluffy. spread into cooled tart shell and chill several hours. Arrange fruit on top just before serving . Combine apricot preserves and water and brush over fruit. Garnish with mint leaves if desired and serve.