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Instructions |
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Prepare crust by combining graham crumbs, almonds, and cinnamon. Stir in butter. Evenly press mixture into bottom of an 8-inch tart pan with removabel bottom
Bake at 300°F for 15 min.
Cool
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Prepare filling by beating together cream cheese and honey. Spread evenly over crust.
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Drain cherries, reserving 8 tbsp liquid. Cut cherries in half. Arrange cut side down, on cheese layer.
Combine reserved cherry liquid and cornstarch in saucepan. Stir in jelly and lemon juice until well combined.
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Bring to a boil over low heat, stirring constantly. Reduce heat, Simmer 2 minutes longer or until thickened. Spoon hot glaze over cherries to cover completely. Chill 2 to 4 hours before serving.
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Originally Submitted
8/7/2010
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