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