• Crust:
• 12 sheets honey graham crackers
• 2 tablespoons white sugar
• 2 tablespoons unsalted butter, melted
• 4 teaspoons water
• Unflavored Cooking Spray
• Filling:
• 2 8 ounce packages light cream cheese
• 3/4 cup white sugar
• 1 1/2 teaspoon vanilla extract
• 3/4 teaspoon almond extract
• Topping:
• 8 cups fresh strawberries, divided
• 1 cup white sugar
• 1 1/2 tablespoons cornstarch
• 1 1/2 fresh lemon juice
• 2 tablespoons sliced almonds, toasted

1. Preheat oven at 350ºF
2. Place crackers in a food processor, and process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place the mixture in 12 x 8 inch baking pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350ºF for 10 minutes or until lightly browned. Cool completely on a wire rack.
3. Combine the cream cheese, 3/4 cup sugar and extracts in a medium bowl; stir until smooth. Spread filling mixture evenly over bottom of crust.
4. Place 4 cups strawberries in food processor; process until pureed. Combine puree, 1 cup sugar and cornstarch in a medium saucepan over medium heat, stirring constantly with a whisk or wooden spoon. Bring to a boil. Reduce heat to low, cook 1 minute longer. Remove from heat; cool to room temperature, stirring occasionally.
5. Combine 4 cups strawberries and lemon juice; toss to coat. Arrange berries, bottoms up in 5 straight lines over filling. Spoon glaze over berries. Arrange almonds around the edges. Cover and chill for 3 hours. Yield 10 servings.

The first time I made this Tart because I saw a picture of it on the cover of a cookbook. I convinced my wife that I should make it, and now it is one of our and some of our friends favorite desserts