Almond and Honey Cakes

Title:
Almond and Honey Cakes

Yield:
8 Servings

Categories:
Cakes,
Candies




Ingredients:





   250 g  Sweet flan pastry


          Butter; for the tart tin


          Flour; for the tart tin


    20 g  Apricot jelly; for glazing





----------------------------------FILLING----------------------------------


   125 g  Sugar


   125 g  Slivered almonds


    90 g  Unsalted butter


    35 g  Honey


     2 tb Double cream


    50 g  Crystallised fruits


          -- chopped


          Kirsch





 (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