Fresh Fruit Tart with Ginger Snap Crust

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• CRUST
• 2 cups ground gingersnap cookies
• 2 tablespoons sugar
• 1/3 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• FILLING
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 2 teaspoons lemon juice
• 1/2 cup whipping cream
• 2 cups sliced fresh strawberries
• 1/4 cup blueberries
• 1 kiwi, peeled and sliced
• 1/2 cup seedless grapes
• 1 orange, peeled and segmented
• 1/4 cup SMUCKER'S® Apricot Preserves
• 1 tablespoon water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (177°C). Stir the ground gingersnap cookies and 2 tablespoons sugar together in a bowl, then mix in the shortening with a fork until the crumbs are evenly moistened.

2. Press the crumb mixture firmly over the bottom and up the sides of a 10 inch tart pan. Bake for 8 minutes, then cool completely on a rack.

3. Beat the softened cream cheese, 1/4 cup sugar and lemon juice in a bowl until smooth. In a separate bowl, whip the whipping cream to soft peaks, then fold it into the cream cheese mixture.

4. Spread the filling evenly into the cooled crust and chill for at least 1 hour so it firms up.

5. Stir the apricot preserves and 1 tablespoon water in a small saucepan over low heat until smooth and warm, then brush or spoon it lightly over the filling.

6. Arrange the sliced strawberries, blueberries, kiwi, grapes and orange segments over the filling in an even pattern.

7. Brush the warm glaze over the fruit once more to seal and shine it, then chill until serving.