Fresh Fruit Tart with Ginger Snap Crust

Fresh Fruit Tart with Ginger Snap Crust


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


38 m servings
Serving size has been adjusted!

Original recipe yields 8 servings


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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.
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  1. 16 Ratings


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...