Strawberry Almond Tart

Description:

(featuring meadowbrook farm strawberries)

nutrition information per serving
calories: 230; (calories from fat: 120); total fat: 13g; (saturated fat: 6g); cholesterol: 60mg;
protein: 5g; total carbohydrates: 27g; (dietary fiber: 1g; sugars: 15g); sodium: 200mg

Ingredients:

1 refrigerated pie crust,
softened according to package directions
1 8-oz. pkg. Big Y reduced fat Neufchâtel cream cheese, softened
½ cup Big Y sugar
2 Big Y large eggs
½ cup fresh lemon juice
1 Tbsp. grated lemon zest
2 to 2½ cups fresh Meadowbrook Farm strawberries, sliced
¼ cup sliced almonds, toasted
Tbsp. Big Y sugar

Instructions:

Preheat oven to 425°F.
Press dough evenly over bottom and up sides of a 9- to 10-inch tart pan. Bake for 12 to 15 minutes or until golden; set aside to cool.
Using an electric mixer on medium speed, beat cream cheese until smooth. Add sugar and beat until combined. Add eggs, one at a time, and beat until thoroughly combined. Add lemon juice and zest and beat until well blended and smooth. Pour filling into prebaked tart shell and bake for approximately 20 to 25 minutes or until filling is set. Transfer to a wire rack to cool. Once cool, cover and refrigerate for 1 hour or until well chilled.
Just before serving, arrange strawberries over filling and sprinkle with nuts and 1 tablespoon sugar.

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