YIELD: Makes 8 servings


1/2 cup – honey, divided

2 T – cornstarch

1/2 cup – apricot nectar

2 T – lemon juice

1 package (8 oz.) – cream cheese, softened

1/4 tsp. – almond extract

8 (3-inch) – baked tart shells

3 cups – fresh strawberries, sliced

8 springs – fresh mint, optional

8 spirals – orange peel, optional


Reserve 1 T honey; heat remaining honey over very low heat.

Dissolve cornstarch in apricot nectar; stir into honey. Cook and stir until mixture thickens and boils; cook 1 minute. Add lemon juice; cool.

Beat cream cheese, reserved honey and almond extract until light and fluffy. Spread over bottoms of tart shells; coat surface with glaze.

Top each tart with 1/3 cup sliced strawberries and coat with additional glaze.

Refrigerate until served.

Garnish with mint and orange peel before serving, if desired.

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