strawberry-almond cream tart

At an intersection just down from my neighborhood, there is a white canopy-style tent set up on the side of the road. The tent is the home of a fruit and vegetable stand, and, while it probably should be a temporary thing (city ordinances and all that), the fruit stand and the guy running it are always there. Pretty much every day. He usually sells Plant City strawberries, and occasionally the sign will read “beefstake tomatoes.” I never buy the tomatoes, mostly because I’m perpetually annoyed that he can’t spell beefsteak. I do buy the strawberries, however.

strawberry almond cream tart

Plant City is in Hillsborough County, about 25 miles east of Tampa. Plant City is most known for strawberries, and there is a big festival each year – the Florida Strawberry Festival – honoring and celebrating that fact. And those strawberries are good. Really, really good.



So, since we’re overrun with fresh strawberries, I decided to put some to use. And, since I try to at least consider eating healthy (whether or not it actually ends up happening), I pulled a recipe from one of my favorite food magazines – Cooking Light. It was also a great chance to try out my new tart pan.

The crust is a graham cracker crust, and I followed the recipe instructions exactly. However, when I poured it into the tart pan and pressed the graham cracker mixture into place, there were some bare spots in the pan. It was easy to fix. I made another batch of the crust and just used what I needed to fill in the holes.

graham cracker crust

I also used the light cream cheese called for in the recipe. You could use regular cream cheese, but honestly? I don’t think you need to. It was plenty rich and creamy without the extra fat from regular cream cheese.

The strawberry puree glaze was wonderful, and the recipe actually makes about twice as much as is needed for the tart. I saved half of the glaze with the intention of using it over ice cream, or perhaps stirred in some steel cut oats.


The strawberry-almond cream tart was so delicious that it’s easy to forget that it’s relatively healthy. It took us a handful of days, but the four of us managed to polish it off without too much difficulty.



Strawberry-Almond Cream Tart

This recipe makes a thin crust. Feel free to double the crust ingredients to modify the thickness of the crust to your liking.



36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray


8 oz light cream cheese, softened (or feel free to use regular if that's your preference)
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract


6 cups fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted


Preheat oven to 350 degrees.

To prepare crust, process crackers in a food processor until crumbly. Add the sugar, butter, and water; pulse until just moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray. Press mixture into bottom and up the sides to about 3/4 inch. Bake at 350 degrees for 10 minutes or until slightly browned. Let cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and vanilla and almond extracts in a bowl; stir until smooth. Spread mixture evenly over the bottom of the cooled 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, stirring occasionally.

Combine 4 cups strawberries and lemon juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of the glaze over the berries (reserve the remaining glaze for another use). Sprinkle the sliced almonds around the edge of the tart. Cover and chill for 3 hours.

Adapted from Cooking Light magazine

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8 Responses to “strawberry-almond cream tart”

  1. 1
    Liren — March 29, 2010 @ 10:55 am

    Aaww, “beefstake tomatoes.” I’m like you, such a stickler for spelling and punctuation.

    But let’s talk about this tart! Beautiful! I suspect if I make that, it would be devoured in a day!

  2. 2
    Kim at Rustic Garden Bistro — March 29, 2010 @ 2:05 pm

    Oh, strawberries, how I love thee! The patch down the road is just starting to get good… might have to swing by for some and make a tart with it. Thanks for the idea! [K]

  3. 3
    merrygourmet — March 29, 2010 @ 4:12 pm

    Liren – Ours was devoured entirely too quickly. Thank goodness it was “light,” right? 🙂

    Kim – Isn’t it fantastic having fresh strawberries? I can’t imagine not having them available.

  4. 4
    Macaroni Mama — March 29, 2010 @ 6:49 pm

    Now this looks scrumptious!

  5. 5
    Cherine — March 31, 2010 @ 12:00 pm

    This looks sooo good and beautiful

  6. 6
    Natalie (The Sweets Life) — April 26, 2010 @ 12:26 pm

    think i could cover and chill overnight? i won’t have time to let it chill for 3 hrs before I want to serve it!!

    • 6.1
      merrygourmet — April 26, 2010 @ 3:51 pm

      Natalie – Yes! You absolutely can chill overnight in the fridge. When I made this it kept very well in the fridge overnight.

  7. 7
    Gretchen — May 12, 2010 @ 6:30 pm

    Beautiful! I made the same recipe for a church potluck, but I had so much trouble making such an easy dish that it was actually comical. Thank you for sharing pictures of how it should turn out.

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