18 oz. honey
6 tbsp. cornstarch
12 oz. apricot nectar
3 oz. lemon juice
1 oz. almond syrup

TO PREPARE GLAZE: Heat honey over simmering water. Dissolve cornstarch in apricot nectar; add to honey. Cook and stir until thickened and clear. Remove from heat; add lemon juice and almond syrup. Cool. 1 1/2 qts. almond pastry cream, prepared 2 qts. sliced strawberries 24 mint sprigs 24 orange peel spirals

Fill each of 24 tart shells with 2 ounces pastry cream; coat with glaze. Top each tart with 1/3 cup sliced strawberries and coat with additional glaze. Refrigerate until time of service. Garnish with mint sprigs and orange peel. Yield: 24 servings.