- 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
- 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 baking sheet; bake until lightly browned, 8-10 minutes. Cool completely.
- 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.
- Arrange sliced strawberries over top. In a microwave, warm jam until melted; brush over berries. Yield: 8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Gingered Strawberry Tart
"I wish I would have read the reviews before making. Yes it is good, but the crust fell apart. Maybe baking would help. The filling also leaked. Be sure to eat right away or you'll end up with a mushy crust."
"I made this for a local strawberry festival last summer. I did blind bake the crust and let it cool before adding the filling. I brushed the jam on several hours before serving and it leaked through the crust. Next time I would brush just prior to cutting and serving."
"A very refreshing dessert. The fresh taste of the strawberries isn't overpowered by a lot of added sugar. I used 16 squares of cinnamon graham crackers in place of the gingersnaps, and omitted the 2 T. sugar in the crust. I solved the problem of the crust crumbling apart by simply baking the crust for 10 minutes at 350F (let cool before proceeding with the recipe). I was surprised that the recipe doesn't call for baking the crust ... of course it will fall apart if it's just crumbs patted in a pan! This recipe has a very lovely presentation, pretty enough for a special occasion. I will definitely be making this recipe again."
"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!"