Strawberry Cream Tart

This was one delicious tart. I honestly could not just stop at one slice! Each time I had some I had to have 2 slices and my husband and I just devoured this within 2 days! It has a sweet cookie like crust and the almond extract in both the crust and cream really comes through. I think this would also be good with a variety of fruit. The cream is what makes it special to me. It is so good and so simple to make. I did not use the melted jelly as a glaze because when I went in my pantry to get the strawberry jelly, when I opened the jar it looked like the beginning of a science experiment!Even though it had been sealed, I guess I had just had it too long. One of those things you forget about and it just keeps making its way further back into the pantry and is forgotten until you need it in a recipe!

Glad that school is almost over. My youngest son starts middle school in September and is pretty excited about that. I'm just glad right now that the pool days are here and the beach is just begging me to come back for a vacation!

Crust for tart:

1/2 c butter, softenend

1/3 c sugar

1 1/4 c all purpose flour

2 tbsp milk

1/2 tsp almond extract

Filling:

3 oz pkg cream cheese, softenend

1/2 cup powdered sugar

1/2 tsp almond extract

1 c whipping cream

Topping:

1 pt fresh strawberries, sliced or raspberries

2-6 tbsp strawberry or raspberry jelly, melted (I omitted this)

Heat oven to 400 degrees F. In a small mixer bowl beat butter and sugar at medium speed, scraping bowl often until light and fluffy, 1 to 2 minutes. Add flour, milk and 1/2 tsp almond extract. Reduce speed to low; continue beating, scraping bowl often, until mixture leaves sides of bowl and forms a ball. Press dough on bottom and sides of a greased 10" tart pan; prick with a fork. Bake for 10 to 15 minutes or until light golden brown. Cool.

In a small mixer bowl combine cream cheese, powdered sugar and 1/2 tsp almond extract. Beat at medium speed, scraping bowl often, until light and fluffy, 1 to 2 minutes. Gradually add whipping cream; continue beating until mixture is thick and fluffy (2 to 3 minutes). Spread over top of cooled crust. Refrigerate at least 1 hour just before serving. Arrange fruit on filling. Brush or drizzle melted jelly over fruit.