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strawberry tart
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Strawberry Almond Tart

Originally from Cooking Light Magazine, this fresh strawberry tart is perfect for spring.
Course Dessert
Cuisine American
Prep Time 3 hours 30 minutes
Cook Time 10 minutes
Total Time 3 hours 40 minutes
Servings 10
Author Cookie Madness

Ingredients

  • Strawberry Almond Tart
  • Crust:
  • 36 honey graham crackers about 9 sheets
  • 2 tablespoons sugar
  • 2 tablespoons butter melted
  • 4 teaspoons water

Filling:

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

Topping:

  • 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

Instructions

  • 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.