Recipe

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• 24 gingersnap cookies (about 1 cup crushed )
• 2 tbsp sugar
• 1/3 cup sugar
• 1/4 cup butter, melted
• 2 tbsp cornstarch
• 1 tsp crystallized ginger, finely chopped (optional)
• 3 cups fresh strawberries, chopped
• 1/4 cup water
• 2 cups fresh strawberries, sliced
• 5 tbsp seedless strawberry jam
• whipped cream (optional)

• 1 In food processor, combine the gingersnaps, 2 T sugar and butter.
• 2 Cover and process until blended.
• 3 Press onto the bottom and up the sides of a 9-inch or 10-inch fluted tart pan with a removable bottom; set aside.
• 4 In a large saucepan, combine the cornstarch, ginger if desired and remaining sugar.
• 5 Stir in the chopped strawberries and water.
• 6 Bring to a boil; cook and stir for 2 minutes.
• 7 Reduce heat; simmer, uncovered, for 4-6 minutes or until thickened.
• 8 Cool for 30 minutes.
• 9 Pour into crust.
• 10 Cover and refrigerate 2 hours or until set.
• 11 Arrange sliced berries over filling.
• 12 In a small microwave-safe bowl, heat jam on high for 15-20 seconds or until pourable; brush over berries.
• 13 Remove sides from tart pan.
• 14 Top with whipped cream, if desired.
• 15 Refrigerate until ready to serve.
• 16 Enjoy!