Gingersnap- Pear Tart

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Ingredients

2 cups gingersnap cookie crumbs

1 large egg white

1 package (8 ounces) reduced-fat cream cheese, at room temperature

2 tablespoons chopped crystallized ginger

1 tablespoon packed light brown sugar

1 can (16 ounces) pear halves in juice, drained and sliced

2 tablespoons apricot all-fruit preserves, melted

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