almond & honey cakes

Categories
Cakes
Candies
Yield
8 Servings
MeasureIngredient
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
  Kirsch

FILLING

(Units: 100 g = 3½ oz; 1 dl = 3 ½ fl oz = ⅖ cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2½ 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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