---------- Recipe via Meal-Master (tm) v8.02
  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
     125 g  Sugar
     125 g  Slivered almonds
      90 g  Unsalted butter
      35 g  Honey
       2 tb Double cream
      50 g  Crystallised fruits
            -- chopped
   (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)
   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.
   Lightly brush a thin layer of apricot glaze over the bottom of the pastry
   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
   Leave the cake to cool in its tin, then take it out.
   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
   Typed for you by Rene Gagnaux