You can never go wrong pairing Hawaiian honey with berries or stone fruit - or both! This tart is the perfect light and seasonal summer dessert - it uses up some of the season's best produce, and the tart is not too sweet so the natural flavors of the fruit shine through. Using Lehua with Cinnamon in the tart filling adds that little something extra to make it really special.
1. Prepare your pie crust and pre-bake in a 9" pie dish. Set aside.
2. Place water, strawberries, apricots, and honey in a medium saucepan. Cover and set over medium heat. Bring to a simmer, then reduce heat and continue to cook, stirring occasionally to make sure the fruit doesn't burn, for about 20 minutes or until the fruit is soft. Remove from heat.
3. Ladle out some of the juice released from the fruit, about 1/4 cup, and place in a small bowl. If there is still a large amount of liquid (more than 1/2 cup or so), ladle some of the extra out and discard. Stir cornstarch into the reserved 1/4 cup juice until completely dissolved, then return the mixture to the pan and stir to mix.
4. Pour the cooked fruit mixture into the prepared pie crust. Bake at 350°F for about 40 minutes, or until filling is set. Let cool before serving.