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1
Preheat oven to 350u00b0F.
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2
To prepare crust, place crackers in a food processor; process until crumbly.
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3
Add 2 tablespoons sugar, butter, and water; pulse just until moist.
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4
Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
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5
Bake at 350u00b0 for 10 minutes or until lightly browned.
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6
Cool completely on a wire rack.
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7
To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
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8
Spread mixture evenly over bottom of tart shell.
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9
To prepare topping, place 2 cups strawberries in food processor; process until pureed.
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10
Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
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11
Bring to a boil, stirring constantly.
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12
Reduce heat to low; cook 1 minute.
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13
Remove glaze from heat, and cool to room temperature, stirring occasionally.
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14
Combine 4 cups strawberries and juice; toss to coat.
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15
Arrange berries, bottoms up, in a circular pattern over filling.
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16
Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
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17
Sprinkle nuts around edge.
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18
Cover and chill 3 hours.
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19
Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.
