Ingredients Jump to Instructions ↓

  1. 24 gingersnap cookies (about 1 cup)

  2. 2 tablespoons plus 1/3 cup sugar, divided

  3. 1/4 cup butter, melted

  4. 2 tablespoons cornstarch

  5. 1 teaspoon finely chopped crystallized ginger, optional

  6. 3 cups chopped fresh strawberries

  7. 1/4 cup water TOPPING:

  8. 2 cups sliced fresh strawberries

  9. 5 tablespoons seedless strawberry jam

Instructions Jump to Ingredients ↑

  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. In a large saucepan, combine the cornstarch, ginger if desired and remaining sugar. Stir in the 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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