Gingered Strawberry Tart

Name: Gingered Strawberry Tart
Ingredients: 24 gingersnap cookies (about 6 ounces); 2 tablespoons plus 1/3 cup sugar, divided; 1/4 cup butter, melted; 2 tablespoons cornstarch; 3 cups chopped fresh strawberries; 1/4 cup water; 1 teaspoon finely chopped crystallized ginger, optional; 2 cups sliced fresh strawberries; 5 tablespoons seedless strawberry jam

9 ingredients

4 steps

Ingredients

24 gingersnap cookies (about 6 ounces)
2 tablespoons plus 1/3 cup sugar, divided
1/4 cup butter, melted
2 tablespoons cornstarch
3 cups chopped fresh strawberries
1/4 cup water
1 teaspoon finely chopped crystallized ginger, optional
2 cups sliced fresh strawberries
5 tablespoons seedless strawberry jam

Directions

1

Preheat oven to 350°. Pulse cookies in a food processor until finely ground. Add 2 tablespoons sugar and melted butter; pulse until blended. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom. Place on a
2

; bake until lightly browned, 8-10 minutes. Cool completely.
3

In a large saucepan, mix cornstarch and remaining sugar until smooth. Add chopped strawberries, water and, if desired, ginger. Bring to a boil, stirring occasionally; cook and stir 2 minutes. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes. Cool 30 minutes. Pour into crust. Refrigerate, covered, until set, about 2 hours.
4

Arrange sliced strawberries over top. In a microwave, warm jam until melted; brush over berries.