Fresh Fruit Tart

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 cups gingersnap cookies (about 38 cookies)
• 2 tablespoons sugar
• 1/3 cup shortening, butter flavored
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 2 teaspoons lemon juice
• 1/2 cup whipping cream
• mixed fruit (strawberries, blueberries, kiwi, oranges, red or green grape)
• 1/4 cup apricot preserves
• 1 tablespoon water

Recipe

• 1 preheat oven to 350 for crust: in a medium bowl, combine ground cookies and sugar.
• 2 with a pastry blender (or simply cut the shortening in), add shortening and mix until moist clumps form.
• 3 press mixture into bottom and sides of 10” removable bottom tart pan.
• 4 bake 8 minute or until lightly browned.
• 5 let cool.
• 6 for filling: combine cream cheese, sugar and lemon juice with an electric mixer.
• 7 add whipping cream and beat at high speed until light and fluffy.
• 8 spread in tart shell and chill several hours.
• 9 arrange fruit on top of chilled filling.
• 10 combine apricot preserves with water and brush over top.
• 11 garnish with mint leaves and serve.
• 12 for a lighter version, proceed as directed for crust, but replace filling ingredients with 1 8 ounce container of lemon yogurt.