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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
  • Total Time
    Prep: 40 min. + chilling Bake: 10 min. + cooling
  • Makes
    8 servings

Ingredients

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

Directions

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