1/2 cup honey, divided
2 Tablespoons cornstarch
1/2 cup apricot nectar
2 Tablespoons lemon juice
1 package (8 oz.) cream cheese, softened
1/4 teaspoon almond extract
8 (3-inch) baked tart shells
3 cups sliced fresh strawberries
8 fresh mint sprigs, optional
8 orange peel spirals, optional
Reserve 1 Tablespoon honey; heat remaining honey over very low heat. Dissolve cornstarch in apricot nectar; stir into honey. Cook and stir until mixture thickens and boils; cook 1 minute. Add lemon juice; cool. Beat cream cheese, reserved honey and almond extract until light and fluffy. Spread over bottoms of tart shells; coat surface with glaze. Top each tart with 1/3 cup sliced strawberries and coat with additional glaze. Refrigerate until served. Garnish with mint and orange peel before serving, if desired.
Makes eight servings.