To prepare filling, combine cream cheese, sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
To prepare topping, place 2 cups berries in food processor; process until pureed. Combine berrie puree, 2/3 cup 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 (to cool quickly, place pan in bowl of ice).
Combine 4 cups berries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling (be creative, form a cross with the strawberries and fill in around with remaining berries). Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Chill for 3 hours.
Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch spring form pan and a 10-inch pie plate.
Yield: 10 servings