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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
