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Gingered Strawberry Tart Recipe

Gingered Strawberry Tart Recipe

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
TOTAL TIME: Prep: 35 min. + chilling YIELD:8 servings

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

  • 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.
  • 2. 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.
  • 3. 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 piece: 252 calories, 8g fat (4g saturated fat), 15mg cholesterol, 196mg sodium, 45g carbohydrate (31g sugars, 3g fiber), 2g protein

Reviews for Gingered Strawberry Tart

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MY REVIEW
Reviewed Sep. 10, 2015

"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."

MY REVIEW
Reviewed Nov. 7, 2014

"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."

MY REVIEW
Reviewed May. 4, 2014

"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."

MY REVIEW
Reviewed May. 4, 2011

"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!"

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Wine Pairings

Sweet White Wine

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