Categories: Cakes, Candies 
      Yield: 8 servings 
  
    250 g  Sweet flan pastry 
           Butter; for the tart tin 
           Flour; for the tart tin 
     20 g  Apricot jelly; for glazing 
 
----------------------------------FILLING---------------------------------- 
    125 g  Sugar 
    125 g  Slivered almonds 
     90 g  Unsalted butter 
     35 g  Honey 
      2 tb Double cream 
     50 g  Crystallised fruits 
           -- chopped 
           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