Gingered Strawberry Tart

  • 24 gingersnap cookies (about 1 cup)
  • 2 T. plus 1/3 c. sugar, divided
  • 1/4 c. butter, melted
  • 2 T. cornstarch
  • 1 tsp. finely chopped crystallized ginger, optional
  • 3 c. chopped fresh strawberries
  • 1/4 c. water
For the Topping:
  • 2 c. sliced fresh strawberries
  • 5 T. seedless strawberry jam

In a food processor, combine the gingersnaps, 2 tablespoons sugar and butter. Cover and process until blended. Press onto the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom; Set aside.

In a large saucepan, Combine the cornstarch, ginger if desired and remaining sugar. Stir in the chopped strawberries and water. Bring to a boil; Cook and stir for 2 minutes. Reduce heat; Simmer, uncovered, for 4-6 minutes or until thickened. Cool for 30 minutes. Pour into crust. Cover and refrigerate 2 hours or until set. Arrange sliced berries over filling. In a Small microwave-safe bowl, heat jam on high for 15-20 seconds or until pourable; brush over berries.

  • Yields: 8 servings
  • Preparation Time: 2 hours and 15 minutes
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