Fruit Tart with Gingersnap Cookie Crust

I love this tart from my book, Amy’s Table: Food for Family and Friends, because it’s simple, delicious and oh-so adaptable. Use all raspberries or blueberries instead of an assortment. Substitute a container of low fat lemon yogurt (or better yet, Greek yogurt with a little lemon curd stirred in) for the decadent mascarpone filling if you want to lighten up. And remember, each slice counts for a serving of fruit, right?

The tart must chill several hours and can be made 24 hours in advance; refrigerate until ready to garnish with fruit. Add fruit and glaze no more than a couple hours in advance. Select a variety of fresh fruits and berries or use all one kind for a different look. Well-drained Mandarin oranges work better than fresh. Most any cookie works for this crust recipe- try graham crackers, sugar cookies, vanilla wafers or Oreos with your favorite tart filling.