Florida Strawberries are in season and plentiful

So don't just sit there, do something! Need I say more?



Well, if you don't have ideas of your own, try this delicious recipe that will showcase your juicy gems (you won't be disappointed) :

STRAWBERRY-ALMOND CREAM TART adapted from Cooking Light
serves 10
Crust:

36 Honey Graham crackers (9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray

Filling:

2/3 cup cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping:

6 cups small strawberries, divided
2/3 cups sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted

Preheat oven to 350
Place crackers in food processor, process until crumbly, add 2 tablespoons sugar, melted cooled butter and water, pulse until just moist. Place mixture in a 12x8-inch, rectangular pan, coated with cooking spray, pressing into bottom and up the sides of the pan, to 3/4 inch. Bake at 350 for 10 minutes, or until lightly browned. Cool completely on a wire rack.
Combine the cream cheese, 1/4 cup of sugar, and extracts in a medium bowl, stir until smooth. Spread filling mixture evenly over the bottom of the crust.
Place two cups of the strawberries in food processor and process until pureed. Combine puree, 3/4 cup of sugar and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stir constantly. Reduce heat to low, cook 1 minute. Remove from heat, cool to room temperature, stirring occasionally.
Combine 4 cups strawberries and lemon juice, toss to coat. Arrange berries, bottoms down in 5 straight lines over filling. Spoon half the glaze evenly over the berries. (Remaining glaze may be used for another project). Arrange toasted almonds around edge. Cover and chill for 3 hours.