If I had to choose one recipe that reminds me of my childhood summers, it’s this one. My neighborhood threw EPIC 4th of July parties complete with a full-out bike parade through the neighborhood, hours of pool time, delicious cookout food of all types, and an hour of (probably) illegal fireworks while all of us sunburned kids ooh-ed and aah-ed in the cul-de-sac.
When I was old enough to cook something on my own, my neighbor (aka honorary big sister) and I would make this berry almond tart recipe. On one particularly unfortunate 4th of July, we forgot to lock the springform pan in place and dropped the entire tart on the floor! And true confession…we just piled everything back on and never told anyone. Ten second rule, right?
This recipe is light, delicious, and the cream cheese combined with the light almond flavor makes it perfect for a summer afternoon (or morning, or late night, or really anytime). You can keep the strawberries whole and place them in a more organized pattern. But I like this best when it’s all piled on so each mouthful is a delicious combination of fruity, cream-cheesy goodness.
If you’re looking ahead and planning your 4th of July menu, I recommend giving this berry almond tart a try! It’s always a crowd favorite when I make it and looks pretty beautiful too.
Berry Almond Tart
- Preheat oven to 350°. Crumble the graham crackers in a food processor or by crushing them in a ziplock bag. Add 3 tablespoons sugar and 3 tablespoons of butter and mix until moist Lightly spray the sides of a 9-inch round springform pan with cooking spray. Use your fingers to press the graham cracker mixture into the bottom and sides of the pan, making sure to press it up along the sides of the pan about a half-inch. Bake for 9-10 minutes until it is a golden-brown color, then remove from oven to cool while you make the filling and topping.
- To make the filling, combine the cream cheese, 1/2 cup sugar, and extracts in a bowl and stir until smooth. Use a spatula to spread this evenly in the crust (once the crust is cooled). If you have extra, you can use this as a delicious dip for fruit or graham crackers!
- Use a blender or food processor to purée two cups of the sliced strawberries. Combine the purée with the 2/3 cup sugar and cornstarch in small saucepan over medium heat. Bring it to a boil (make sure to stir constantly or it can get lumpy!), then reduce heat to low for one minute. Remove from heat and spread it on to the tart once it’s cooled a bit.
- Combine the rest of the strawberries and blueberries in a bowl and toss them with the lemon juice. Spoon on to the tart, rearranging the berries to make it pretty or make some sort of pattern. Sprinkle the almonds around the outer edge of the tart.
- Chill for a few hours to let it cool, then serve with vanilla ice cream of whipped cream for some fruity, summery perfection!
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