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 cucumbers and coat with additional glaze. Refrigerate until served. Garnish with mint and orange peel before serving, if desired.
Makes eight servings.
