Fruit Tart

Crust (Our Best Bites):
1 3/4 C gingersnap crumbs (about 30 small cookies)
6T real butter, melted
3 T brown sugar
3/4 C ground pecans
-Bake at 350 for 15 minutes; cool completely


Filling:
8 oz. mascarpone cheese (fresh)
3 TBSP powdered sugar
1/2 cup freshly whipped cream
-Beat mascarpone and powdered sugar until smooth. Gently fold in 1/2 cup whipped cream until combined.
-Carefully spread over the crust.


Topping:
2 cups strawberries, washed, hulled, and sliced
1-2 cups blueberries, washed
-Arrange fruit on top of the filling.


Glaze (joyofbaking.com):
1/2 cup apricot jam or preserves
1 TBSP water
-Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
-Brush glaze over top of the fruit with pastry brush.


**Serve right away or refrigerate. Best if eaten the same day as assembly.