Ingredients
Crust:
1 cup butter, room temperature
1/3 cup GOLDEN BLOSSOM HONEY
1/2 teaspoon almond extract
2 1/2 cups flour
Filling:
8 ounces mascarpone cheese
1/3 cup whipping cream
1/4 cup GOLDEN BLOSSOM HONEY
Fruit Topping:
2 pints strawberries, sliced in half
1/2 pint blueberries (or any combination of fresh summer fruit)
1/4 cup GOLDEN BLOSSOM HONEY, slightly warmed
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
Preheat oven to 300°. Spray a 10-inch tart pan with non-stick cooking spray.
Crust:
With an electric mixer, beat together butter, honey and almond extract. Add flour and blend until mixture forms a dough. Gather into a ball and place in the prepared tart pan. Using your fingers, spread dough evenly onto bottom and up sides of pan. Bake for 30 minutes or until lightly browned. Cool on rack.
Filling:
In a bowl, beat all filling ingredients until mixture forms stiff peaks. Spread filling evenly over cooled crust.
Fruit Topping:
Gently toss fruit with honey. Arrange fruit on top of filling in a decorative pattern. Refrigerate until ready to serve, up to 3 hours.
Serves: 6-8
Crust:
With an electric mixer, beat together butter, honey and almond extract. Add flour and blend until mixture forms a dough. Gather into a ball and place in the prepared tart pan. Using your fingers, spread dough evenly onto bottom and up sides of pan. Bake for 30 minutes or until lightly browned. Cool on rack.
Filling:
In a bowl, beat all filling ingredients until mixture forms stiff peaks. Spread filling evenly over cooled crust.
Fruit Topping:
Gently toss fruit with honey. Arrange fruit on top of filling in a decorative pattern. Refrigerate until ready to serve, up to 3 hours.
Serves: 6-8
