Strawberry Almond cream tart*

I got this recipe from cooking light magazine! It is excellent! People who reviewed the recipe cut down a little on the sugar for the glaze because they thought it to be too sweet! We LOVED IT!

Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake.

Yield: 10 servings

Ingredients

• 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

Preparation

Preheat oven to 350°.

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.

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.

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.

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.

Nutritional Information

Calories:

289 (28% from fat)

Fat:

8.9g (sat 4.2g,mono 1.7g,poly 0.5g)

Protein:

4.5g

Carbohydrate:

48.7g

Fiber:

3g

Cholesterol:

15mg

Iron:

1.3mg

Sodium:

242mg

Calcium:

59mg