Black Cherry Tart

• CRUST:
• 1 1/2 Cups/12 whole Graham crackers crushed to crumbs
• 2 1/2 TBSP vanilla or almond extract
• 5 TBSP melted butter or margarine
• 1/2 teas cinnamon
• Filling:
• 1 pkg low fat cream cheese
• 2 TBSP honey
• 2 TBSP red current jelly
• 1 TBSP lemon juice
• 2 teas corn starch
• 2 cans(15oz)cherries

1. prepare crust by combining graham cracker crumbs, extract and cinnamin. stir in butter. press evenly into bottom of an 8" tart pan w/ removable bottom. bake @ 300 degrees for 15 min.
2. beat together cream cheese and honey. spread over a cooled crust.
3. drain cherries, saving 20 TBSP of liquid. cut cherries in half, arrange on cheese layer.
4. combine cherry liqiod & cornstarch in pan. stir in jelly & lemon juice until blended until well blended.
5. Bring to a boil over low low heat, stirring constantly until well blended.
6. bring to a boil over low heat, stirring constantly. reduce heat, simmer for 2 minutes. spoon hot glaze over cherries to cover completely.
7. chill 2 to 4 hours before serving

crackers, vanilla, butter, cinnamon, filling, cream cheese, honey, current jelly, lemon juice, starch

Taken from www.epicurious.com/recipes/member/views/black-cherry-tart-1213141 (may not work)