My original plan was to make a strawberry pie, but then it occurred to me that I hadn’t made this strawberry tart in a while, and that I’d never shared the recipe. It’s called Almond Strawberry Tart, but in this case I used pecans, so consider the “almond” part optional.
Originally from Cooking Light, it is supposed to be made with light cream cheese, though I usually just use regular. As mentioned, I skipped the almonds, but I did not skip the almond extract because it really makes the flavor more interesting. Of course if you don’t like almond extract, you can always substitute with a little extra vanilla.
The only downside to this recipe is it requires a food processor, so plan on making it when you have time to clean out the processor.
- Strawberry Almond Tart
- 36 honey graham crackers (about 9 sheets)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 4 teaspoons water
- 2/3 cup regular or light cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 5 cups small fresh strawberries, divided
- 1/3 cup sugar
- 1/2 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons sliced almonds, toasted
- Garnish: 2 cups freshly whipped cream or whipped topping
- Preheat oven to 350°. Grease or spray a 9 inch removable bottom tart pan. A 9 inch springform pan will also work.
- Process grahams into fine crumbs. Add the 2 tablespoons sugar, melted butter, and water and pulse to mix, then rress mixture into the bottom and about 3/4 inch up the sides of the prepared pan. Bake at 350° for 10 minutes or until lightly browned. Let cool completely on a wire rack.
- Filling: Mix together the softened cream cheese, 1/4 cup sugar, and extracts. Spread mixture evenly over bottom of tart shell.
- Topping: place 1 cup strawberries in food processor; process until pureed. Combine strawberry puree, 1/3 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 let cool to room temperature, stirring occasionally.
- Toss 4 cups of the best looking, similar-in-size strawberries with lemon juice, then arrange berries, bottoms up, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle nuts around edge or sprinkle over the top.
- Pipe light whipped topping or freshly whipped and sweetened cream around the edges.
- Cover and chill 3 hours.