Almond And Honey Cakes

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

1. Preparation: Pre-heat the oven to 200 degrees cup Butter and flour a tart tin with a removable base 22 cm in diameter.
2. Roll out the pastry to fit the tart tin.
3. Line the tin with the pastry and prick the bottom all over with a fork.
4. Bake it for 10 minutes at the bottom of the pre-heated oven.
5. Leave the pastry shell in the tin.
6. Cooking: Lightly brush a thin layer of apricot glaze over the bottom of the pastry shell.
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. Raise the oven to 210 degrees cup When the filling is melted, spread it in a thin layer on the glazed pastry shell.
9. Cook it for about 15 minutes: it is ready when the filling begins to bubble.
10. Leave the cake to cool in its tin, then take it out.
11. Serving: Cut the cake into little triangles or rectangular pieces.
12. Serve them with coffee, like 'petits fours'.

pastry sweet flan, butter, flour, apricot preserves, sugar, almonds, butter, honey, double cream

Taken from recipeland.com/recipe/v/almond-honey-cakes-2931 (may not work)