Fresh Fruit Tart with Ginger Snap Crust

Fresh Fruit Tart with Ginger Snap Crust

11

"This entrancing fruit topped tart has a home made ginger snap crust and a creamy filling underneath a glorious pile of fresh fruit."
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Ingredients

38 m servings
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Original recipe yields 8 servings

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Directions

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  1. Preheat oven to 350 degrees F.
  2. For crust: In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add Butter Flavored CRISCO(R) Shortening and mix until moist clumps form. Press mixture into bottom and up sides of a 10-inch removable bottom tart pan. Bake in oven till golden, about 8 minutes. Watch carefully as it can easily burn at the end of cooking time. Let cool.
  3. For filling: Combine cream cheese, sugar and lemon juice with an electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
  4. Arrange fruit on top of chilled filling. Combine SMUCKER'S(R) Apricot Preserves with water and brush over top.
  5. Garnish with mint leaves and serve.

Reviews

11
  1. 16 Ratings

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Most helpful positive review

I made individual tarts. Instead of crushing the biscuits to make a crust, I used whole biscuits, warmed in a slow oven for 5 - 10 minutes, and then pressed the biscuits into small round patty-...

Most helpful critical review

This tart was not what I expected. The ginger snap crust was perfect, but the filling was not the right consistency. It needed to be a bit firmer and fluffy. Instead of using whipping cream, I...

I made individual tarts. Instead of crushing the biscuits to make a crust, I used whole biscuits, warmed in a slow oven for 5 - 10 minutes, and then pressed the biscuits into small round patty-...

I started using this recipe about 4 years ago and my family won't let me stop making it :). One BIG tip: If you can avoid the Nabisco gingersnaps you'll be much happier. They're easy to find but...

I made this with a pre-made graham cracker crumb crust and it was a total hit! It didn't even turn out right... my cream cheese wasn't soft enough and I added the heavy cream too early, so there...

Perfect ending to our Father's Day celebration! I only have an 11" tart pan so just upped the ingredients a little on everything and it worked out with no problems. Also changed the fruit, using...

Yummy! I brought this to a dinner party and everyone loved it, especially the gingery crust. Note if you use soy milk you have to decrease the amount of milk and thicken up the pudding with some...

This is wonderful. I used strawberry jam for the glaze, and some seasonal fruits (peach, nectarine, raspberry and blueberry). Later, I also made another batch of the filling and spread it betwee...

I made this to have as dessert with a chicken caesar salad and my whole family raved about how good it was. I would recommend using a food processor to make the gingersnap crumbs or use fres...

This was fairly easy, beautiful, and delicious! I used about 1 1/3 cup of ginger snap crumbs and 2/3 cup of graham cracker crumbs - crushed in a food processor. I did not add sugar to the crus...

This tart was not what I expected. The ginger snap crust was perfect, but the filling was not the right consistency. It needed to be a bit firmer and fluffy. Instead of using whipping cream, I...