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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
