Almond And Honey Cakes

These sweet and delicious cakes are filled with slivered almonds, honey and mixed candied fruit.

Yields:	8 servings
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	Preparation	25 minutes
	Cooking	35 minutes
	Ready In	60 minutes

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Ingredients

250	grams	pastry	sweet flan
1	x	butter	for the tart tin
1	x	flour, all-purpose	for the tart tin
20	grams	apricot preserves (jam)	for glazing

Filling
125	grams	sugar
125	grams	almonds	slivered
90	grams	butter, unsalted
35	grams	honey
2	tablespoons	double cream
50	grams	mixed candied fruit	chopped

Directions

Preparation: Pre-heat the oven to 200 degrees C. 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 degrees C. 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'.