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Gingered Strawberry Tart Recipe

Photo by: Taste of Home

This strawberry delight is delicious with or without the crystallized ginger. "It's perfect for spring or summer," says Marie Rizzio from Interlochen, Michigan. "It looks elegant, and tastes great, too."

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8 Servings
Prep: 35 min. + chilling

Ingredients

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
TOPPING:
2 cups sliced fresh strawberries
5 tablespoons seedless strawberry jam

Directions

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. Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 252 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 196 mg sodium, 45 g carbohydrate, 3 g fiber, 2 g protein.

Gingered Strawberry Tart published in Taste of Home April/May 2007, p52

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