Strawberry Almond Tart

1

Make this easy delicious Strawberry Almond Tart tart with ready-made graham cracker crumbs if you like. Chill for 3 hours or overnight for a perfect dessert.

This Strawberry Almond Tart screams SPRING and SUMMER, but make it anytime you need a fresh-tasting, crowd-pleasing fruit dessert. This tart tastes as good as it looks, so if you’ve got guests, this is your dessert. I’ve been eyeing a version of this recipe that can be found floating on the web. I set out to prepare it and decided to make a few tweaks, including measurements for those who would like to use pre-crushed, store-bought graham cracker crumbs such as Keebler Graham Cracker crumbs. I used these Keebler https://www.amazon.com/Keebler-Graham-Cracker-Crumbs-13-5/dp/B00PC5D0RS (Original recipe from Cooking Light.)

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Recipe Card

Recipe by This Lovely Kitchen
Servings

12

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • For the Crust:

  • 36 honey graham crackers (9 sheets) or 3 cups of crushed store-bought graham cracker crumb

  • 2 tablespoons sugar

  • 2 tablespoons butter melted

  • 4 teaspoons water

  • For the Filling:

  • 6 cups fresh strawberries, divided

  • 2/3 cup sugar

  • 1 tablespoon corn starch

  • 1 tablespoon lemon juice

  • 2 tablespoons sliced almonds, toasted

  • For the Topping:

  • 2/3 cup cream cheese

  • 1/4 cup sugar

  • 1/2 teaspoons vanilla extract

  • 1/2 teaspoon almond extract

Directions

  • Preheat oven to 350°.
  • If preparing your own crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 4 teaspoons water to crumbs; pulse just until moist. Place cracker mixture in a 9-inch round removable-bottom tart pan (or 4 individual tart pans), 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. See the video below that shows the consistency you want to achieve when preparing the strawberry glaze. 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- like ice cream!). Sprinkle nuts around edge. Cover and chill 3 hours.

Notes

  • Note: I baked this tart in a 9″ round tart pan with a removable bottom.