Fresh Fruit Tart

READY IN: 2hrs 30mins
Recipe by TexasKelly

This came from a Womans Day magazine from a crisco ad. I haven't made it yet, but the picture looked sooooooooo good, I could almost taste it. I will surely try it soon. The chilling time for this is about 2 hours.

Top Review by HappyMommy1422

Oh thank you, thank you, thank you Bergy!!! This is one of my favorite desserts to make and I'd lost my recipe when we moved recently. I have made this with regular Crisco or butter rather than the butter flavored crisco that I usually don't buy. Also, I've used a 9x13 pan instead of the tart pan. It turns out more like a fruit pizza but I've always gotten rave reviews of this recipe. I usually use raspberries, mandarian oranges, kiwi and sometimes blueberries. Thanks again!

Ingredients Nutrition

  • Crust

  • 2 cups gingersnap cookies (about 38 cookies)
  • 2 tablespoons sugar
  • 13 cup shortening, butter flavored
  • Filling

  • 8 ounces cream cheese, softened
  • 14 cup sugar
  • 2 teaspoons lemon juice
  • 12 cup whipping cream
  • mixed fruit (strawberries, blueberries, kiwi, oranges, red or green grape)
  • 14 cup apricot preserves
  • 1 tablespoon water

Directions

  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.

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