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Gingered Strawberry Tart Recipe

Gingered Strawberry Tart Recipe photo by Taste of Home

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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. —Marie Rizzio, Interlochen, Michigan

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Gingered Strawberry Tart Recipe

Prep: 35 min. + chilling

Yield: 8 Servings

35 35

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 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.

Nutritional 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.

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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(1-1) of 1 reviews

Reviewed on May. 04, 2011 by sewingmama

This turns out beautiful and tastes so good! The only quibble is that the crust doesn't stay together well when sliced so it is only pretty until you cut in. It disappeared FAST!