Preheat oven to 350. to prepare crust, place crackers in a food processor, process until crumbly. Add 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 sides of pan to 3/4 inch. Bake for 10 minutes or until lightly browned. Cool completely on a wire rack.
To prepare filling, combine cream cheese, sugar and extracts in a medium bowl; stir until smooth. Spread mixture evenly over the bottom of the tart shell.
To prepare the topping, place 2 cups strawberries in food processor, process until pureed. Combine strawberry puree, 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 4 cups strawberries and juice. Toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries 9reserve remaining glaze for another use)Sprinkle nuts around edge. Cover and chill 3 hours.
Serving
Suggestions
also works in a 10 inch pie plate, a 9 inch springform pan or an 8 x 12 tart pan
Originally Submitted
5/17/2008
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