This Strawberry Almond Cream Tart recipe is from Cooking Light Cookbook: Cooking Through the Seasons. The graham cracker crust is perfect with the light cream-cheese filling. Fresh strawberries and slivered almonds complete this summery dessert.
Strawberry-Almond Cream Tarts
This recipe is re-printed with permission from Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food.
For this recipe, you’ll need:
- honey graham crackers
- cream cheese
- vanilla and almond extract
- fresh strawberries
- lemon juice
- sliced almonds
- tart pan with removable bottom
Best tart pans for this recipe
The best pans for tart recipes is one with a removable bottom. The short, crumbly crust will be difficult to remove from a pan in one piece if the bottom is not removable. Trust me, I’ve ruined a couple otherwise beautiful tarts from having the wrong pan!
You can bake these tarts in a 9″ round tart pan with removable bottom, or in individual tart pans.
We used four 4-inch individual tart pans. They are so cute! These babies are on sale at Amazon for $14.99 for a set of 6.
If you are looking for a larger, 9-inch tart pan with removable bottom, here’s one we recommend, with over 1,000 4.5-star reviews for less than $20.
Strawberry-Almond Cream Tart
For the Crust:
- 36 honey graham crackers 9 sheets
- 2 tablespoons sugar
- 2 tablespoons butter melted
- 4 teaspoons water
For the Filling:
- 2/3 cup 1/3 less fat cream cheese about 5 ounces
- 1/4 cup sugar
- 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
For the Topping:
- 6 cups fresh strawberries hulled
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1/4 cup sliced almonds toasted
- Preheat oven to 350°.
- To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 4 teaspoons water; 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. 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). Sprinkle nuts around edge. Cover and chill 3 hours.
Oh my gosh! That looks so delicious!!! I think I’m going to try to make this, it might not look as good when I’m finished, but the taste is what’s going to delight my family! Thank you for this recipe Jaden!!! I’m getting your newsletter and I really enjoy the “familier” like Friend aspect of the contents- I feel like I’m right there on your farm!
This information was very helpful so i learn something always new from this page.
Mmmmmm these look and sound absolutely amazing!
These strawberry almond tarts look amazing but when I click on the link I can’t get the recipe. Would love to try it. Could it be emailed to me
Hi Stephanie – The recipe is posted now! jaden
Trying to get the recipe for the strawberry and nut tart
Sorry about that! TLC must have moved the link. I’ll see if I can dig it up.
I am a Tastebook client and I can’t get your full recipe to come up and print. Would really like to try this recipe.
These look just perfect for spring.
Jaden, if only you can be packaged and ordered. That way when I have dinner parties I can just open a can of “steamy kitchen” and you can cook your amazing food and all my guests will think I did it. 😉 That tart is beautiful!
As consumer, we are always looking for great deals, but rarely take the time to think about the reasons for the bargain-basement prices. Thanks for the reminder that there are real farmers, trying to make a living, behind our supermarket boon. Nonetheless, this tart is gorgeous and I am very willing to gobble up extra strawberries.
Awsome recipe. My two favorite flavors, almond and strawberries. I can’t wait to try this. I still have a couple of weeks before they come in here, but SOON!!!!!!
What a perfectly gorgeous tart. The local strawberries here are not ready yet, but when they are, this tart will be on my list to things to make.
Such a beautiful dessert!!
But sadly, it is autumn here in South Oz and the strawberries lack flavour. I guess I will have to remember this one at the end of the year!
So I have a technical question for you. So you work for TLC but you posted a Cooking Light recipe. Do you work for both? Or did you just adapt your recipe from Cooking Light? I’m just curious about copyrights and all that kinda stuff. Thanks 🙂
Hey there! I work for myself…and I write freelance for TLC. I can cook anything I want, write about anything I want…. and sometimes get inspiration from other cookbooks – this recipe happened to come from Cooking Light.
Thanks for sharing the information about the strawberry farmers. I was wondering why the berries were so cheap. I love the tarts. I saw the recipe but have not had the time to make. I will definately have to after your beautiful pictures have inspired me.
I would have bought them and chopped them in my cuisineart and stored them in the freezer to make smoothies, strawberry saues or glazes. That what I do when spinach is a about to go bad, cook it and freeze it for my eggs and casseroles.
Peace, Love and Chocolate
I made it the second day after my cooking light arrived! SO MUCH YUM! ;o))
I, too, wondered why the prices were so low. Have bookmarked the tart recipe as a “must-try” soon 🙂
Same thing is happening over here. I didn’t understand why strawberries were so cheap everywhere this year. In my local market, they’re selling 3 cartons for 2 euros… never seen that happen before. You’re totally right, best thing we can do is eat as much strawberries as we can 😉
These tarts are begging me to bake them right now!!!
that’s a really sad story……
btw, your tart is beautiful.. I love strawberry tart, I have to try it with almonds next time. Thanks for sharing! 🙂
Poor farmers. We all should shop more in the Farmer’s Market to at least help our local farmers in these bad times.
The tart looks scrumptious and mouth-watering 🙂
Here in Tidewater VA, we are expecting a good strawberry crop and I am looking forward to the picking season- it is a family tradition.
Sad they are destroying precious strawberries. Glad you were able to make this gorgeous tart. Looks like the perfect dessert to me!
Farmers destroying their crops? NO! That should be a crime. I’ll come take them off their hands if needed.
I had wondered why the prices were so low so early in the season… What a shame!
These are gorgeous, though!
It is sad indeed. we have been consuming berries in fistfuls. Very beautiful tart Jaden, & how I love the almonds in there.
that’s so sad and a shame about the farmers situation in the states. i hope something could be done to help them out.
on the hindsight… those tart reeeeally look so good! too bad, can’t have the mandeln. dang, allergies!
Was on a strawberry shoot last week and have a pile of loot to use up. Was all set to make jam but I think I may have to throw these little beauties into the mix too!
this is one fantastic looking tart!! Now I know what I must do with my strawberries that i buy by the ton!!
Between this and your mango glazed ham, I think you’ve almost finished putting together my mother’s day menu for me!
Wow this looks so good! A fabulous treat!
I like to eat dessert, such as cakes, tarts and other snacks.But i cannot do that at home.
Wow, I feel horrible for those farmers now 🙁
I’m going to try this recipe, I got some tart pans for Christmas and this will be my first time to use them!
I don’t get fresh berries ’til the 4th of July or so since only buy local ones fresh and that’s around the time our season’s starting. Usually pick sparkles–no shelf life, but oh so yummy! Matter of fact, don’t pick much more than 3 quarts at a time to be sure they’re still good when thrown in the freezer.
Wow, how interesting. I bought a box of strawberries this afternoon, but hesitated before I put them in my cart. All the berries I’ve purchases have been totally without flavor and the only thing I’ve found that has made them worth eating is copious amounts of sugar which I loathe doing to fresh berries.
The 2 pint box was $2.50 and it smells like strawberries so I thought it would be worth trying again. I live in one of the most costly food baskets in the nation and that’s clearly stated in the price compared to what others are saying they pay. Nothing I can do about that other than move.
I’ll have some strawberries for breakfast and if they’re good I’ll probably pick up a few more boxes and put up some strawberry preserves. I might have to make a tart too. Yours looks scrumptious!
I know I couldn’t resist buying them for $1 box too. It’s nice getting more recipes to use these luscious berries in! Beautiful tarts, and of course perfect photos! Excuse me, now I need to run out to Publix to get more! :d
I just bought some strawberries today. I’ll have to try this recipe. Looks DELICIOUS!
Thank you, Suzanne http://windowontheprairie.com/category/thekitchen/
Very much agree with everyones comment. I am here in Plant City, Fl. and I have seen fields and fields of strawberry plants intentionally destroyed due to the freeze here. The farmers have to make way for the other crops that need to be planted. We still have some strawberries in the fields, been making strawberry shortcake, strawberry glaze pies, strawberry pretzel dessert, strawberry freezer jam today and will also make the strawberry almond cream tart. Home town is Michigan and will be looking forward to more strawberries in June. Love them Strawberries.
Topping Ingredient list calls for 1/3 cup sugar, but directions mention 2/3 cup sugar… which is correct?
can’t wait to try!
What a great deal on the strawberries!
Those tarts are gorgeous. I’ve been tossing around the idea of getting some mini tart pans but after seeing this entry I think I will finally get some. Hopefully mine will look at least close to as good as yours!
I guess that the economists way of viewing it. But it’s still a deal 😀 Great tarts
Jaden – I made this same recipe from Cooking Light (http://www.merrygourmet.com/2010/03/strawberry-almond-cream-tart/) and it was fantastic! I like the idea of making them in smaller tarts than one big one (which is what I did). Cooking Light is one of my favorite food magazines.
I saw all the deals on strawberries last week and bought some myself. As you mentioned, I wondered if they were past their prime, although most of the packages seemed fine. I was not aware of the situation for the farmers. That really is a crisis.
I am glad that you were able to make such beautiful tarts from your purchase! There is always something positive that can from a bad situation.
The strawberry crisis is terrible. I live in a farming community (cotton to be specific) so I know how rough it can be when farmers don’t do well. The rest of the town won’t do well either. =( As for your tarts….they look divine…and absolutely THE DEVIL for this pregnant lady! ;-P Now I can add this to my cravings list. Thanks a lot Jaden!
I heard about that crisis! It’s terrible – they should send all the “destroyed” ones my way, I’ll make jam! LOL This sounds amazing, your tart!
The farmers’ crisis made you bake!
Wowser Katie, you’ve totally earned a tart. I was reading about this because I noticed the crazy cheap prices with berries that were actually pretty good. Poor farmers, Jaden that tart is gorgeous!
I heard that the California strawberry crop and the Florida strawberry crop ripened at the same time, due to the crazy and uncharacteristically cold weather Florida had a few months ago. In a normal year the crops ripen at different times ensuring a steady berry supply and higher prices to the farmers. I’m live in the Florida strawberry area, but I am at this moment vacationing in California so I have been eating strawberries literally from coast-to-coast. I feel for the farmers. Farming is a tough job in the best of times. Hug a farmer today and tell him/her your appreciate all the hard work.
This is the first I’ve heard of that. I can’t even imagine how devastating that would be! I have had huge site issues last night with a total failure on the end of the comp I purchased the domain name through. The site is still down and Ive lost all comments on my blog since 10/05/09 and that hurts. Thanks for putting it into perspective for me! Can I have one of those tarts for breakfast? I think I’ve earned one!