Fresh Fruit Tart with Gingersnap Crust

Fruit Tart with Gingersnap Crust

Makes one 10-inch tart 

This recipe is from my cookbook, Amy’s Table: Food for Family and Friends.

Prep time: 30 minutes

Bake time: 8 minutes

Make ahead: 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.

Tip: 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.

Crust
2 cups ground gingersnap cookies (about 38 cookies)
2 tablespoons sugar 

1/3 cup butter, melted 

Filling
1 cup mascarpone cheese, at room temperature

1/4 cup sugar
2 teaspoons lemon juice
1/2 cup heavy cream

Garnish

Assorted fruit: raspberries, strawberries, blueberries, kiwi, oranges, red or green grapes
1/4 cup apricot preserves, melted and strained
 

Crust Preheat oven to 350ºF.  In the bowl of a food processor, combine cookies and sugar; pulse until fine crumbs are made. Add butter and pulse until moist clumps form. Press mixture into bottom and up sides of a 10-inch removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of cooking time. Let cool.

Filling In the bowl of an electric mixer, combine mascarpone, sugar and lemon juice; beat at medium speed until well blended. Add heavy cream; beat at high speed until light and fluffy. Spread in tart shell and chill several hours.

Assembly Arrange fruit on top of chilled filling. Using  a small soft pastry brush, gently brush melted preserves over top.