Almond And Honey Cakes

Pre-heat the oven to 200C. 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 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.

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'.