Rating: 4.5 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Nestled in a creamy filling and crumbly graham cracker crust, strawberries—one of spring's sweetest, brightest flavors—shine in this delectable tart.

Recipe by Cooking Light May 2010

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Yield:
10 servings (serving size: 1 wedge)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 4 teaspoons water; pulse just until moist. Place cracker mixture in a 9-inch round removable-bottom tart pan lightly 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 cream cheese mixture evenly over bottom of tart shell.

  • To prepare topping, place 2 cups strawberries in food processor, and process until smooth. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally.

  • Combine the remaining 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.

Nutrition Facts

235 calories; fat 7.8g; saturated fat 2.9g; mono fat 1.2g; poly fat 0.4g; protein 4.1g; carbohydrates 38.6g; fiber 2.4g; cholesterol 14mg; iron 0.6mg; sodium 176mg; calcium 33mg.
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