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Gingered Strawberry Tart

Total Time

Prep: 40 min. + chilling Bake: 10 min. + cooling


8 servings

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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  • 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


  1. 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.
  2. 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.
  3. 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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