Recipe - Almond And Honey Cakes

250 g Sweet flan pastry
Butter; for the tart tin
Flour; for the tart tin
20 g Apricot jelly; for glazing

FILLING
125 g Sugar
125 g Slivered almonds
90 g Unsalted butter
35 g Honey
2 tablespoon Double cream
50 g Crystallised fruits
chopped
Kirsch

(Units: 100 g = 3 One half oz; 1 dl = 3 One half fl ounce = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

Preparation:

Preheat the oven to 200 oC. Butter and flour a tart tin with a removable
base 22 cm in diameter.

Roll out the pastry to fit the tart tin. Line the tin with the pastry and
prick the bottom all over with a fork. Bake it for 10 minutes at the bottom
of the preheated oven. Leave the pastry shell in the tin.

Cooking:

Lightly brush a thin layer of apricot glaze over the bottom of the pastry
shell.

Put all the remaining ingredients for the filling into a saucepan and heat
them gently, stirring to mix them well as they melt.

Raise the oven to 210 oC. When the filling is melted, spread it in a thin
layer on the glazed pastry shell.

Cook it for about 15 minutes: it is ready when the filling begins to
bubble.

Leave the cake to cool in its tin, then take it out.

Serving:

Cut the cake into little triangles or rectangular pieces. Serve them with
coffee, like 'petits fours'.

From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN
0333409574

Typed for you by Rene Gagnaux