1. ToppinG
2/3 cup sugar
6 cups small fresh strawberries, divided
2 tablespoons sliced almonds, toasted
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2. Filling
1/2 teaspoon vanilla extract
1/4 cup sugar
1/4 teaspoon almond extract
2/3 cup light cream cheese $
3. Crust
2 tablespoons sugar
Cooking spray
4 teaspoons water
2 tablespoons butter, melted
36 honey graham crackers (about 9 sheets) $
Instructions :
Preheat oven to 350°.
a. To prepare crust, place crackers in a food processor; process until crumbly.
b. Add 2 tablespoons sugar, butter, and water; pulse just until moist.
c. 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.
d. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
a. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
b. Spread mixture evenly over bottom of tart shell.
a. To prepare topping, place 2 cups strawberries in food processor; process until pureed.
b. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
c. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute.
d. Remove glaze from heat, and cool to room temperature, stirring occasionally.
e. Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling.
d. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.
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.
source photo : https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbr_B8kt_8xqq-XdLHW4Mnk6WbKLjWencrAxYdSJuZtXDu6a1b6pdNJpDN53Y3BhNkqocx6JvVElBRiizZogJdXBW82ryOG7pgjRIYW52LSekuUd-hqTvcNEtgv-i_O8E1C3e2hDXT5c/s400/_MG_5302.JPG
adapted recipe from : http://www.myrecipes.com
