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.