Gingered Strawberry Tart

By flour_arrangements

MARIE RIZZIO • Interlochen, Michigan
This strawberry delight is delicious with or
without the crystallized ginger. It’s perfect
for spring or summer. It looks elegant and
tastes great, too.

Ingredients

• TOPPING:
• 24 gingersnap cookies (about 1 cup)
• 2 tablespoons plus 1/3 cup sugar,
• divided
• 1/4 cup butter, melted
• 2 tablespoons cornstarch
• 1 teaspoon finely chopped crystallized
• ginger, optional
• 3 cups chopped fresh strawberries
• 1/4 cup water
• 2 cups sliced fresh strawberries
• 5 tablespoons seedless strawberry jam

Details

Servings 8

Preparation

Step 1

1. 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-in. fluted tart pan with
a removable bottom; set aside.

2. 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.

3. 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.