Strawberry-Almond Cream Tart

Directions

Crust:

Preheat oven to 350°.

Place crackers in a food processor; process until crumbly.

Add 2 tablespoons sugar, butter, and water; pulse just until moist.

Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned.

Cool completely on a wire rack.

Filling:

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.

Spread mixture evenly over bottom of tart shell.

Topping:

To prepare topping, place 2 cups strawberries in food processor; process until pureed.

Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute.

Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 1-2 cups strawberries and juice; toss to coat.

Arrange berries, bottoms up, in a circular pattern over filling.

Spoon half of glaze evenly over berries (reserve remaining glaze for another use).

Sprinkle nuts around edge.

Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch spring form pan and a 10-inch pie plate.