gingered strawberry tart

Difficutly: very easy
Time: 30 Min
Portion: 8 servings
Directions:
 in food processor, combine gingersnaps, 2 tbsp sugar, and butter. cover and process until blended \"\" \"\"

2. press onto the bottom and up sides of a 9 in fluted tart pan with removable bottom. set aside \"\" \"\"
3. in large saucepan, combine cornstarch, ginger, and remaining sugar \"\" \"\"
4. stir in copped strawberries and water. bring to boil \"\" \"\"
5. cook and stir for 2 min \"\" \"\"
6. reduce heat and summer uncovered for 4-6 min \"\" \"\"
7. cool for 30 min. pour onto crust \"\" \"\"
8. cover and refrigerate for 2 hours or until set \"\" \"\"
9. arrange sliced berries over filling \"\" \"\"
10. heat jam on high for 15-20 seconds or until pourable \"\" \"\"
11. brush over berries

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