Strawberry-Almond Cream Tart

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 36 honey graham crackers (about 9 sheets)
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 4 teaspoons water
• Cooking spray
• 2/3 cup light cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups small fresh strawberries, divided
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds, toasted

Directions

1. Preheat oven to 350°.
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 in an 8 x 12-inch rectangular removable-bottom tart pan coated with cooking spray; press into bottom and 3/4 inch up sides of pan.
5. Bake at 350° for 10 minutes or until lightly browned.
6. Cool on a wire rack.
7. To prepare filling, combine cream cheese and next 3 ingredients; stir until smooth.
8. Spread over bottom of tart shell.
9. To prepare topping, place 2 cups strawberries, in food processor; process until puréed.
10. Combine strawberry purée, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
11. Bring to a boil, stirring constantly.
12. Reduce heat to low; cook 1 minute.
13. Remove glaze from heat, and cool to room temperature, stirring occasionally.
14. Combine 4 cups strawberries and juice; toss to coat.
15. Arrange berries, bottoms up, in a rectangular pattern over filling.
16. Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
17. Sprinkle nuts around edge.
18. Cover and chill 3 hours.

Yield: 10 servings