Name: Almond and Honey Cakes
Ingredients: 250 g Sweet flan pastry; Butter; for the tart tin; Flour; for the tart tin; 20 g Apricot jelly; for glazing; 125 g Sugar; 125 g Slivered almonds; 90 g Unsalted butter; 35 g Honey; 2 tb Double cream; 50 g Crystallised fruits chopped; Kirsch

CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits		Cakes, Candies	8	Servings

INGREDIENTS

250	g	Sweet flan pastry
		Butter; for the tart tin
		Flour; for the tart tin
20	g	Apricot jelly; for glazing
125	g	Sugar
125	g	Slivered almonds
90	g	Unsalted butter
35	g	Honey
2	tb	Double cream
50	g	Crystallised fruits chopped
		Kirsch

INSTRUCTIONS

FILLING
(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

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