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Gingered Strawberry Tart

 Gingered Strawberry Tart
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
8 ServingsPrep: 35 min. + chilling


  • 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
  • 2 cups sliced fresh strawberries
  • 5 tablespoons seedless strawberry jam


  • 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.

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Gingered Strawberry Tart (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.