---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ALMOND AND HONEY CAKES
  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
  
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