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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
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 |
topping: |
2 cups sliced fresh strawberries |
5 tablespoons seedless strawberry jam |
Directions:
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.
2. 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.
3. 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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