36 Graham crackers; honey
2 tablespoon Sugar
2 tablespoon butter; melted
4 teaspoon Water
2/3 cup cream cheese
1/4 cup Sugar
1/2 teaspoon Vanilla
1/4 teaspoon Almond extract
6 cups Strawberries; hulled
2/3 cup Sugar
1 tablespoon Corn starch
1 tablespoon Lemon Juice
2 tablespoon Almonds; sliced, toasted
Preheat oven to 350 degrees. Toast almonds for 5-7 minutes in the oven.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse 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. 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.
(At this point you can save the crust, glaze, nuts and strawberries to assemble the next day if you want to do this ahead of time.)
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.
recipe makes 8 Servings