8 oz. cream cheese, softened
1 1/2 tsp. honey
1 can (15 oz.) Bing cherries, drained and liquid reserved
2 tsp. cornstarch
2 Tbsp. red currant jelly
1 Tbsp. lemon juice
For the crust:
1 cup graham cracker crumbs
2 Tbsp. ground almonds
1/2 tsp. cinnamon
4 Tbsp. melted butter, softened
Directions:
To prepare the crust: Combine the cracker crumbs, almonds and cinnamon. Stir in the butter. Evenly press the mixture into the bottom of an 8-inch tart pan with removable bottom. Bake at 300 degrees for 15 minutes. Cool.
To prepare the filling: Beat together the cream cheese and honey. Spread evenly over the crust. Cut the cherries in half. Arrange, cut side down, on cheese layer.
In a saucepan, combine 8 tablespoons of the reserved cherry liquid with the cornstarch. Stir in the jelly and lemon juice until well combined. Bring to a boil over low heat, stirring constantly. Reduce heat. Simmer 2 minutes longer or until thickened. Spoon the hot glaze over the cherries to cover completely.
Chill for 2 to 4 hours before serving
Leave a Reply
You must be logged in to post a comment.