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.
In a pinch I used a store bought graham cracker pie crust for last and it was fab. Def halve the glaze...I had no use for it and felt bad wasting all of the strawberries. I also sliced the strawberries which made a prettier presentation. Definitely a winner.
This is a wonderful recipe when you want to impress a crowd. I've made this tart many times over the years and it always gets rave reviews. I use a round or two small rectangular tart pan(s) and double the filling. You can make the tart shell, filling, and glaze a head of time to assemble the next day which is great when you are planning a gathering.
Delicious! The whole family loved it. Didn't have a tart pan so I used a shallow glass dish. Instead of using whole strawberries I sliced mine and layered them in rows which still gave it a nice presentation. The extra glaze was fantastic with some greek yogurt!
I made this recipe for Father's Day and it was a huge success. It is very light and perfect for summer. I suggests making the jam topping first because it takes a while to cool to room temperature. Then make the crust and lastly the filling. The only problem was it only fed five people at our party. I may need to make two next time!