Gingered Strawberry Tart

• 24 gingersnap cookies (about 1 cup crushed)
• 2 tablespoons sugar
• 13 cup sugar
• 14 cup butter, melted
• 2 tablespoons cornstarch
• 1 teaspoon crystallized ginger, finely chopped (optional)
• 3 cups fresh strawberries, chopped
• 14 cup water
• 2 cups fresh strawberries, sliced
• 5 tablespoons 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!

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

Taken from www.food.com/recipe/gingered-strawberry-tart-220130 (may not work)