Strawberry Almond Cream Tart Recipe

1.
Preheat oven to 350°.
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 mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 1/4 inch.
Bake at 3500 for 10 minutes or until lightly browned.
Cool on a wire rack.
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.
4.
To prepare topping, place 2 cups strawberries in food processor, and process until pureed.
Combine strawberry puree, 2/3 cup sugar, and cornstarch in a 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.
5.
Combine the remaining 4 cups strawberries and lemon juice; toss to coat.
Arrange berries, bottoms up, in a circular pattern over filling.
Spoon half of glaze evenly over berries (reserve the remaining glaze for another use).
Sprinkle nuts around edge.
Cover and chill 3 hours.