Ingredients

• 36 honey graham crackers (about 9 sheets)
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 4 teaspoons water
• 2/3 cup light cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 6 cups small fresh strawberries, divided
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds, toasted

Instructions

1. Preheat oven to 350°F.

2. To prepare crust, place crackers in a food processor; process until crumbly.

3. Add 2 tablespoons sugar, butter, and water; pulse just until moist.

4. 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.

5. Bake at 350° for 10 minutes or until lightly browned.

6. Cool completely on a wire rack.

7. To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.

8. Spread mixture evenly over bottom of tart shell.

9. To prepare topping, place 2 cups strawberries in food processor; process until pureed.

10. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.

11. Bring to a boil, stirring constantly.

12. Reduce heat to low; cook 1 minute.

13. Remove glaze from heat, and cool to room temperature, stirring occasionally.

14. Combine 4 cups strawberries and juice; toss to coat.

15. Arrange berries, bottoms up, in a circular pattern over filling.

16. Spoon half of glaze evenly over berries (reserve remaining glaze for another use).

17. Sprinkle nuts around edge.

18. Cover and chill 3 hours.

19. Note: 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.