Fresh Fruit Tart

Crust

2 cups ground cinnamon graham crackers or gingersnap cookies, finely crushed

2 tablespoons sugar

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cup melted butter

Filling

8 ounces cream cheese, very soft (not reduced- or fat-free)

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cup powdered sugar

1 tablespoon fresh lemon juice

½

cup heavy whipping cream

Topping

2-3 cups fresh fruit (cleaned and dried; strawberries thinly sliced)

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cup apple jelly (see note)

2 teaspoons hot water

Grated lemon zest and fresh mint leaves, for garnish

For the crust: Heat oven to 350 degrees.

In a medium bowl, stir cracker or cookie crumbs and sugar. Add melted butter and stir until moistened. Press mixture evenly into the bottom and sides of a 10-inch tart pan with a removable bottom.

Chill crust in freezer for 5 minutes, then bake shell 7 to 8 minutes until browned. Cool.

For the filling: In medium bowl with mixer on low speed, beat cream cheese, sugar and lemon juice until smooth. Scrape bowl very well. Add 1/4 cup cream and beat 30 seconds until smooth. Scrape bowl well. Pour in remaining cream and beat 10 seconds. Taste for sweetness. If too tart, add 1 to 3 teaspoons sugar to taste.

Increase speed to high and beat mixture until light and fluffy, about 2 minutes. Spread into cooled tart shell. Chill 2 to 3 hours before topping with fruit.

For the fruit topping: Arrange fresh fruit on top of filling in design or free-form. Set aside.

In small cup, combine apple jelly and hot water. Stir until jelly is melted and smooth. If needed, gently heat in microwave. Brush glaze over fresh fruit. Garnish with lemon zest and fresh mint and serve.

Serves eight.

Baker's hint: This tart is best served the same day it's cooked. Apricot jam or orange marmalade can be substituted for the apply jelly.

@Recipe nutrition:Nutritional values per serving: 392 calories, 25 g fat (15 g saturated), 39 g carbohydrates, 2 g fiber, 4 g protein, 72 mg cholesterol, 306 mg sodium.