Almond & Honey Cakes
250 gSweet flan pastry
Butter; for the tart tin
Flour; for the tart tin
20 gApricot jelly; for glazing
125 gSlivered almonds
90 gUnsalted butter
2 tb Double cream
50 gCrystallised fruits
(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
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.
Lightly brush a thin layer of apricot glaze over the bottom of the
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
Leave the cake to cool in its tin, then take it out.
Cut the cake into little triangles or rectangular pieces. Serve them
with coffee, like petits fours.