Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
10 servings

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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.

Ratings & Reviews

Barbiejeep's Review

April 21, 2014
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.

Tinkerbell0914's Review

July 22, 2013

Alknutson8's Review

May 11, 2013

AlabamaGirl7's Review

November 12, 2012
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.

Reuscher2010's Review

June 03, 2012
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!

JessFerq's Review

May 09, 2012

Gordon17's Review

June 24, 2011
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!

One2cook's Review

May 18, 2011
My huaband says this is one of his favorite desserts. It is yummy and pretty to look at. Be sure to eat within two days so strawberries don't turn mushy.

2Cookie's Review

April 08, 2011

Salem28's Review

August 09, 2010
Loved it! I have made this recipe several times now for picnics, work functions, and family events. Everyone seems to love it. :)