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Fresh fruit tart



  • Crust:
  • 2 cups ground gingersnap cookies
  • 2 tbsp. sugar
  • 1/3 c. shortening
  • Filling:
  • 8 oz. cream cheese, softened
  • 1/4 c. sugar
  • 2 tsp. lemon juice
  • 1/2 cup whipping cream
  • assorted fruit
  • 1/4cup apricot preserves
  • 1 tbsp. water


  • 1

    preheat oven to 350. For crust combine ground cookies and sugar add shortening and mix until moist clumps form. Press mixture into botton and sides of 10" removable bottom tart pan. Bake 8 min. or until lightly browned. Let cool.

  • 2

    For filling combine cream cheese, sugar and lemon juice with mixer. Add whipping ream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours. Arrange fruit on top of chilled filling. Combine apricot preserves with water and brush over top.



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