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Almond And Honey Cakes Recipe

by Global Cookbook

Ingredients

250 gm Sweet flan pastry Butter, for the tart tin Flour, for the tart tin 20 gm Apricot jelly, for glazing 125 gm Sugar 125 gm Slivered almonds

90 gm Unsalted butter 35 gm Honey 2 Tbsp. Double cream 50 gm Crystallised fruits minced Kirsch

Directions

1. 200 OC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
2. Preparation:Pre-heat the oven to 200 oC. Butter and flour a tart tin with a removable base 22 cm in diameter.
3. 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 min at the bottom of the pre-heated oven. Leave the pastry shell in the tin.
4. Cooking:Lightly brush a thin layer of apricot glaze over the bottom of the pastry shell.
5. Put all the remaining ingredients for the filling into a saucepan and heat them gently, stirring to mix them well as they heat.
6. Raise the oven to 210 oC. When the filling is melted, spread it in a thin layer on the glazed pastry shell.
7. Cook it for about 15 min: it is ready when the filling begins to bubble.
8. Leave the cake to cold in its tin, then take it out.
9. Serving:Cut the cake into little triangles or possibly rectangular pcs. Serve them with coffee, like 'petits fours'.

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