Fresh Fruit Tart with Gingersnap Crust

Crust:
2 C. ground gingersnap cookies (about 38 cookies)
2 T. sugar
1/3 C. butter-flavored shortening

Filling:
8 oz. cream cheese, softened
1/4 C. sugar
2 t. lemon juice
1/2 C. whipping cream
assorted fresh fruit- strawberries, blueberries, kiwi, oranges, grapes, etc...
1/4 C. apricot preserves
1 T. water

For crust: In a medium bowl, combine the ground cookies & sugar. With a pastry blender or two knives, add butter-flavor shortening & mix until moist clumps form. Press mixture into the bottom & up sides of a 10" removable-bottom tart pan.

Bake at 350° until golden, about 8 minutes. Watch carefully- It can burn easily toward the end of cooking time! Let cool.

For filling: Combine cream cheese, sugar & lemon juice with an electric mixer until well-blended. Add whipping cream & beat at thigh speed until light & fluffy. Spread in tart shell & chill several hours.

Arrange fruit on top of chilled filling. Combine preserves with water & brush over top. Garnish with mint leaves, if desired. 

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