Recipe: Fresh Fruit Tart with Gingersnap Crust

FRESH FRUIT TART WITH GINGERSNAP CRUST

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

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.

Makes one 10-inch tart
Source: Crisco