Gingered Strawberry Tart

• 24 gingersnap cookies (about 6 ounces)
• 2 tablespoons plus 1/3 cup sugar, divided
• 1/4 cup butter, melted
• 2 tablespoons cornstarch
• 3 cups chopped fresh strawberries
• 1/4 cup water
• 1 teaspoon finely chopped crystallized ginger, optional
• 2 cups sliced fresh strawberries
• 5 tablespoons seedless strawberry jam

1. Preheat oven to 350u0b0. Pulse cookies in a food processor until finely ground. Add 2 tablespoons sugar and melted butter; pulse until blended. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom. Place on a
2. ; bake until lightly browned, 8-10 minutes. Cool completely.
3. In a large saucepan, mix cornstarch and remaining sugar until smooth. Add chopped strawberries, water and, if desired, ginger. Bring to a boil, stirring occasionally; cook and stir 2 minutes. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes. Cool 30 minutes. Pour into crust. Refrigerate, covered, until set, about 2 hours.
4. Arrange sliced strawberries over top. In a microwave, warm jam until melted; brush over berries.

cookies, sugar, butter, cornstarch, fresh strawberries, water, ginger, fresh strawberries, strawberry jam

Taken from www.tasteofhome.com/recipes/gingered-strawberry-tart/ (may not work)