Ingredients
Cherries:
2 (14 1/2 ounce) cans sour cherries, drained
1/4 cup GOLDEN BLOSSOM HONEY
2 teaspoons cornstarch
Shortbread:
1 stick butter, softened
1/4 cup GOLDEN BLOSSOM HONEY
1 1/3 cups flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1 egg yolk
Custard:
3 tablespoons flour
1/4 cup GOLDEN BLOSSOM HONEY
1 egg yolk
1/2 cup milk
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cherries:
Place cherries in a bowl. Drizzle honey on top and let sit for 10 minutes. Drain any juices into a small saucepan. Whisk in cornstarch and cook over medium high heat until thickened. Add cherries and stir gently. Set aside to cool.
Shortbread:
Preheat over to 375°.
Cream together butter and honey. Beat in flour. Add remaining ingredients and beat until combined. Form into a ball and chill for 30 minutes. Using your fingers, press dough evenly into the bottom of a 9 inch tart pan. Cover dough with foil and bake for 15 minutes. Remove foil and bake an additional 8 minutes or until golden brown. Cool.
Custard:
Combine all ingredients in a medium saucepan. Cook over medium heat whisking constantly until thickened. Cool in refrigerator.
Assembly:
Spread custard evenly on top of baked shortbread crust. Spoon cherry mixture over custard. Refrigerate until ready to serve.
Serves: 8
Place cherries in a bowl. Drizzle honey on top and let sit for 10 minutes. Drain any juices into a small saucepan. Whisk in cornstarch and cook over medium high heat until thickened. Add cherries and stir gently. Set aside to cool.
Shortbread:
Preheat over to 375°.
Cream together butter and honey. Beat in flour. Add remaining ingredients and beat until combined. Form into a ball and chill for 30 minutes. Using your fingers, press dough evenly into the bottom of a 9 inch tart pan. Cover dough with foil and bake for 15 minutes. Remove foil and bake an additional 8 minutes or until golden brown. Cool.
Custard:
Combine all ingredients in a medium saucepan. Cook over medium heat whisking constantly until thickened. Cool in refrigerator.
Assembly:
Spread custard evenly on top of baked shortbread crust. Spoon cherry mixture over custard. Refrigerate until ready to serve.
Serves: 8
