Ingredients Jump to Instructions ↓

  1. 250 grams 8.8oz Sweet flan pastry

  2. Butter - for the tart tin

  3. Flour - for the tart tin

  4. 20 grams 0.7oz Apricot jelly - for glazing

  5. Filling

  6. 125 grams 4.4oz Sugar

  7. 125 grams 4.4oz Slivered almonds

  8. 90 grams 3 1/5oz Unsalted butter

  9. 35 grams 1 1/5oz Honey

  10. 2 tablespoons 30ml Double cream

  11. 50 grams 1.8oz Crystallized fruits - chopped

  12. Kirsch

Instructions Jump to Ingredients ↑

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

  2. 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.

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

  4. 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 210C. 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.

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

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


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