Name: Ginger-Strawberry Tart
Prep time: 30 min
Cook time: 8 min
Yield: 8
Ingredients: 30 gingersnap cookies; 3 tablespoons sugar; 6 tablespoons unsalted butter, melted; 1/3 cup sugar; 2 tablespoons cornstarch; 1/4 cup water; 1 quart strawberries, hulled and chopped; 1 teaspoon chopped crystallized ginger; 3 cups strawberries, hulled and thinly sliced; 3 tablespoons seedless strawberry jam; 5 sprigs mint for garnish

Crust:

1 of 1 In food processor, pulse cookies and sugar until cookies are finely crushed; pulse in butter until moistened. Press over bottom and up sides of a 9-inch square or round tart pan with removable bottom.

Filling:

1 of 2 In medium-size saucepan, combine sugar and cornstarch. Add water, chopped strawberries and crystallized ginger. Cook, stirring constantly, over medium-high heat until strawberries break down and mixture boils and thickens, about 8 minutes. Let cool slightly, about 30 minutes.
2 of 2 Pour cooled filling into crust. Place plastic wrap directly on surface of filling. Refrigerate 2 hours until set.

Topping:

1 of 1 Place sliced berries on top of filling, overlapping slightly. Place jam in small glass cup; microwave on high for 30 seconds. Brush over sliced berries; garnish with mint. Makes 8 servings.

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Ginger-Strawberry Tart

Ingredients

Crust:

Filling:

Topping:

Directions

Crust:

Filling:

Topping: