Sum, sum, summer time! Time for fresh fruit tart with gingersnap crust

June 1, 2020

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.



2 cups ground gingersnap cookies (about 38 cookies)

2 tablespoons sugar

1/3 cup butter, melted



1 cup mascarpone cheese, at room temperature

1/4 cup sugar

2 teaspoons lemon juice

1/2 cup heavy cream



Assorted fruit: raspberries, strawberries, blueberries, kiwi, oranges, red or green grapes

1/4 cup apricot preserves, melted and strained



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.



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.



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


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