I made this fruit tart for my bud Katie’s birthday last week! She is a sunny, funny, beautiful engineer who I’m so happy to call my friend (and neighbor!)
I love everything about this tart: the crunchy (and slightly spicy) crust, the rich yet airy filling, and the beautifully bright glazed fruit arrangement on top. I’m beyond ecstatic about the way it turned out. This one is a keeper and i’m definitely making this again for any event that calls for dessert or something sweet for breakfast/brunch.
2 cups ground gingersnap cookies
1/2 stick of butter
2 tbsp brown sugar
1/4 tsp salt
ice water (optional)
*If you’re pressed for time, a premade gingersnap/graham cracker crust is great too!
6 0z cream cheese (3/4 of a package)
1/2 cup heavy cream
1/3 cup low fat vanilla yogurt
1/4 cup brown sugar
1 tsp lemon juice
1/4 cup raspberries
1/2 cup blueberries
1 cup strawberries
1/4 cup apricot jam
1 tbsp water
1. Preheat oven 350 degrees. Crush gingersnap cookies with a food processor or whatever method you prefer (a tiny hammer and a ziploc bag has served me well in the past). In a medium bowl, whisk together ground gingersnaps, sugar, butter and salt until well combined. If crumbs are not holding together into moist clumps, add 1 tbsp of ice cold water and stir to combine.
2. Press mixture evenly on the sides and bottom of a 9-inch pie plate. Bake for 8 minutes. Remove from oven and let cool completely.
Filling and Topping:
1. In a medium bowl, combine cream cheese, yogurt, brown sugar, and lemon juice with an electric mixer until well blended. Add heavy cream and beat at a high speed until mix is light and fluffy. Spread evenly over the crust shell. Chill for at least 2 hours.
2. Once filling is set, arrange fruit on top by starting in the middle and working your way to the edge. You can use whatever fruit you like (blackberries, nectarines, peaches, mandarin oranges, etc) in whatever order you’d like!
3. Combine jam with water and brush over top. Serve.
Crust adapted from Martha Stewart
Some gal pal stuff ^ The tart is excellent with champagne, by the way.