Dessert: Fruit Tart
(I'm aware these pictures don't do it justice, I'm sorry... but this dessert got rave reviews & I highly recommend it!)
Strawberry-Almond Cream Tart
Crust:
9 sheets of honey graham crackers
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
cooking spray
Filling:
2/4 cup cream cheese
1/4 cup sugar
1/2 tsp vanilla
1/4 tsp almond extract
Topping:
6 cups fresh strawberries --> I used I pint fresh (about 1.25 cups) and 1 bag frozen (about 4 cups) because strawberries are expensive right now!
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
Preheat oven to 350.
To prepare crust, place crackers in food processor and process until crumbly. Add sugar, butter and water, pulse until just moist. Put in 9-inch tart pan that has been lightly coated with cooking pray, 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, sugar, vanilla & almond extracts in a bowl; stir until smooth. Spread mixture evenly over bottom of tart shell. To prepare topping, place 2 cups of thawed (previously frozen) strawberries in a food processor, process until smooth. Combine strawberry puree, sugar, and cornstarch in a saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce to low; cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally. Combine the remaining 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 topping after serving pie). Cover and chill 3 hours.
Yield: 10 servings (serving size, 1 wedge). Calories per serving: 235, fat: 7.8g
Adapted from Cooking Light Magazine, May 2010 edition
Strawberry-Almond Cream Tart
Crust:
9 sheets of honey graham crackers
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
cooking spray
Filling:
2/4 cup cream cheese
1/4 cup sugar
1/2 tsp vanilla
1/4 tsp almond extract
Topping:
6 cups fresh strawberries --> I used I pint fresh (about 1.25 cups) and 1 bag frozen (about 4 cups) because strawberries are expensive right now!
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
Preheat oven to 350.
To prepare crust, place crackers in food processor and process until crumbly. Add sugar, butter and water, pulse until just moist. Put in 9-inch tart pan that has been lightly coated with cooking pray, 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, sugar, vanilla & almond extracts in a bowl; stir until smooth. Spread mixture evenly over bottom of tart shell. To prepare topping, place 2 cups of thawed (previously frozen) strawberries in a food processor, process until smooth. Combine strawberry puree, sugar, and cornstarch in a saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce to low; cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally. Combine the remaining 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 topping after serving pie). Cover and chill 3 hours.
Yield: 10 servings (serving size, 1 wedge). Calories per serving: 235, fat: 7.8g
Adapted from Cooking Light Magazine, May 2010 edition
