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Almond and Honey Cakes

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts / Honey

250  grams  Sweet flan pastry
    Butter, for the tart tin
    Flour, for the tart tin
20  grams  Apricot jelly, for glazing
125  grams  Sugar
125  grams  Slivered almonds
90  grams  Unsalted butter
35  grams  Honey
2  tablespoons  Double cream
50  grams  Crystallised fruits, - chopped

(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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