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Almond And Honey Cakes

Almond And Honey Cakes comes together with Sweet Flan Pastry, Butter, Flour, and Apricot Jelly For Glazing. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 250 g
• Butter; for the tart tin
• Flour; for the tart tin
• 20 g

Method (preview)

1. 1

   Flour; for the tart tin 20 g Apricot jelly; for glazing

2. 2

   Pre-heat the oven to 200 oC. Butter and flour a tart tin with a removable base 22 cm in diameter.

3. 3

   Roll out the pastry to fit the tart tin.

4. 4

   Bake it for 10 minutes at the bottom of the pre-heated oven.

5. 5

   Leave the pastry shell in the tin.

6. 6

   Lightly brush a thin layer of apricot glaze over the bottom of the pastry shell.

7. 7

   Put all the remaining ingredients for the filling into a saucepan and heat them gently, stirring to mix them well as they melt.

8. 8

   Raise the oven to 210 oC. When the filling is melted, spread it in a thin layer on the glazed pastry shell.

9. 9

   Cook it for about 15 minutes: it is ready when the filling begins to bubble.

10. 10

    Leave the cake to cool in its tin, then take it out.

11. 11

    Cut the cake into little triangles or rectangular pieces. Serve them with coffee, like 'petits fours'.

12. 12

    Typed for you by Rene Gagnaux