Yield
10 servings (serving size: 1 wedge)

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

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 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.

Step 3

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.

Step 4

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.

Step 5

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.

Ratings & Reviews

Very good

CorinaUB
May 21, 2016
I omitted almond everything and based on the comments I used a lot less sugar and it tastes great! I used 1/4 tsp sugar for the crust, 1/8 cup of sugar (and added a little more vanilla) for the filling and a little less than 1/3 cup sugar for the glaze. The strawberry glaze didn't come out clear like the picture but it still tastes amazing! 

Mtw's Review

Schematican
March 17, 2015
POOF!....GONE!

CorinaUB's Review

shmedly
June 06, 2014
3 ½ hours to make/let cool, and 25 seconds for the whole thing to be inhaled. Next time I will make two. Would recommend doubling the recipe and making two at once.

dquarles's Review

jmbender4
April 11, 2014
Made this for Easter last year. It was fantastic!!

jms2000's Review

NCfromOhio
August 09, 2013
N/A

msquared61's Review

jms2000
April 05, 2013
I made this for Easter and it was a hit! Not only did it taste delicious, it looked so professional! Many of my guests asked where I bought it! Definitely would make again!

bishikawa's Review

KaraZ63
March 09, 2013
N/A

flaglinda's Review

cwdaisy27
April 09, 2011
I make this dessert every year for Easter. It is fantastic!! It's pretty and everyone loves it. I make it exactly as written. Updated review I made this with soy cream cheese due to a dairy allergy and it is still outstanding. It really tasted the same as the one made with real cream cheese. So now I make one of each kind for Easter.

jmbender4's Review

Aschindewolf
September 17, 2010
Amazing !! BUNCO group LOVED IT ! Kids LOVED IT ! I LOVED IT !!

Jessie123's Review

mtw2001
August 01, 2010
This was a hit with the entire family. I used soy cream cheese because of dairy intolerance and double the amount of almonds. It was a great light tart and we will definitely make it again.