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cups small fresh strawberries, divided 1/3 cup sugar 1 tablespoon
cornstarch 1 tablespoon fresh lemon juice 3 tablespoons sliced
Six 4-inch round removable-bottom tart pan or
one 9-inch pan
Preheat oven to 350°.
To prepare crust,
place crackers in a food processor; process until crumbly. Add 2
tablespoons sugar, butter, and water; pulse just until moist. Place
mixture in 6 mini round removable-bottom tart pan 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
To prepare filling, combine cream cheese, 1/4 cup sugar,
and extracts in a medium bowl; stir until smooth. Spread mixture evenly
over bottom of tart shell.
To prepare topping, place 2 cups
strawberries in food processor; process until pureed. Combine strawberry
puree,1/3 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 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 of
each tart. Cover and chill 3 hours.