Strawberry Almond Tart

Crust

2 C graham cracker crumbs
2 T sugar
2 T butter, melted
4 t water
Cooking spray
Filling
2/3 C light cream cheese
1/4 C sugar
1/2 t vanilla extract
1/4 t almond extract
Topping
5 C strawberries, divided
1/3 C sugar
1  1/2 t cornstarch
1 T fresh lemon juice
2 T sliced almonds

Preheat oven to 350°.
Mix graham cracker crumbs with sugar, butter and water. Press into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned;  cool completely.

For filling, combine cream cheese, sugar and extracts in a medium bowl; stir until smooth. Spread mixture evenly over crust.

For topping, place 1 cup strawberries in blender and puree. Combine strawberry puree, 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.

Toast almonds in an ungreased frying pan over medium heat, stirring often, about 1 to 2 minutes.  Almonds are toasted when they just begin to smell toasted.  Watch carefully, as they can burn quickly.

Slice remaining strawberries and combine with juice; toss to coat. Arrange berries, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle nuts around edge. Cover and chill 3 hours.