---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ALMOND AND HONEY CAKES
 Categories: Cakes, Candies
      Yield: 8 servings
 
    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°C = 350°F;
  200°C = 400°F; 230°C = 450°F; 250°C = 475°F; 2.5 cm = 1 inch)
  
  Preparation:
  
  Pre-heat the oven to 200°C. 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°C. 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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