Ingredients
Crust:
1 uncooked pie crust
Filling:
1/3 cup firmly packed almond paste, cut into small pieces
1 egg yolk
3 Tablespoons milk
2 (16 ounce) cans pitted tart red cherries, water packed, well drained
1/4 cup GOLDEN BLOSSOM HONEY
confectioners sugar
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Crust:
Preheat oven to 400°. Spray 9 inch tart pan with non-stick cooking spray. Line pan with crust. Prick crust with fork and bake for 10 minutes.
Filling:
In a small bowl, beat almond paste, egg yolk and milk until well blended. Spread almond mixture over bottom of baked crust.
Put cherries in a sieve and drain well. Gently press remaining juice from cherries. In a large bowl, combine honey and cherries. Toss lightly. With a slotted spoon, place cherries over almond mixture.
Bake until set, about 30 minutes. Let cool for 1/2 hour. Sprinkle with confectioners sugar.
Serves: 8
Preheat oven to 400°. Spray 9 inch tart pan with non-stick cooking spray. Line pan with crust. Prick crust with fork and bake for 10 minutes.
Filling:
In a small bowl, beat almond paste, egg yolk and milk until well blended. Spread almond mixture over bottom of baked crust.
Put cherries in a sieve and drain well. Gently press remaining juice from cherries. In a large bowl, combine honey and cherries. Toss lightly. With a slotted spoon, place cherries over almond mixture.
Bake until set, about 30 minutes. Let cool for 1/2 hour. Sprinkle with confectioners sugar.
Serves: 8
