Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

250 g Sweet flan pastry Flour; for the tart tin
Butter; for the tart tin 20 g Apricot jelly; for glazing

--------------------------FILLING-------------------------------
125 g Sugar 2 tb Double cream
125 g Slivered almonds 50 g Crystallised fruits
90 g Unsalted butter -- chopped
35 g Honey 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

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