[Cook] Strawberry-Almond Cream Tart

When I saw the finished cream tart, I couldn't believe I actually made it. It looked almost as good as store bought tart. Then when I tasted it, I still couldn't believe it came out of my own kitchen! I used to be so afraid of baking. Not anymore! The tart is not difficult to make, but just has many many steps, and each step takes some time to make. But when you taste it, you would think all the work is worth it! Since now is strawberry season, and lots of markets have strawberry on sale, it's great time to make this strawberry-almond cream tart!


Strawberry-Almond Cream Tart
Nothing says spring like juicy fresh strawberries, especially when they're topping a tender tart. You'll have extra glaze -- try it on ice cream or pound cake.

Crust:
36 honey graham crackers (about 9 sheets)
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



(Fresh out of fridge, still inside tart pan.)

1. Preheat oven to 350°.

2. To prepare crust, 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.


(Close up.)

3. 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.


(Top view.)

4. 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.


(Would you like to have a slice, too?)

5. 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.

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.

Yield: 10 servings.

(Recipe can also be found HERE.)

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