INGREDIENTS

INSTRUCTIONS

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 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  Pre-heat 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
pre-heated 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  0-333-40957-4  Typed for you by Rene Gagnaux

A Message from our Provider:

“Rainbows – a gift from God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 257
Calories From Fat: 150
Total Fat: 17.5g
Cholesterol: 24.2mg
Sodium: 90.6mg
Potassium: 199.6mg
Carbohydrates: 23.9g
Fiber: 2.7g
Sugar: 20.1g
Protein: 4.5g