Gingered Strawberry Tart

By Bean4bella

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

Preparation

Step 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.
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