180 Food Network

Strawberry Almond Tart

Recipe and Pictures by "Ms. Pie"

Ingredients are:

Crust:

• 36 honey graham crackers (about 9 sheets) Crust
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 4 teaspoons water
• Cooking spray

Filling:

• 2/3 cup light cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Topping:

• 6 cups small fresh strawberries, divided
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds, toasted

Preparation:

1. Preheat oven to 350°.

Crust:

2.To prepare crust, place crackers in a food processor; process until crumbly.

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

4.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:

5.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:

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

7.Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat,

stirring with a whisk.

8.Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute.

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

9.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 (reserve remaining glaze for another use).

Sprinkle nuts around edge. Cover and chill 3 hours.

Voila!

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 springform pan and a 10-inch pie plate.