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  • Total Time:
  • Prep Time: 35 min
  • Cook Time: 0 min

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Ingredients

For 8 Servings

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Directions

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  • 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!

Directions

View All Steps
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!
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