Almond And Honey Cakes Recipe

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   200 OC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

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   Preparation:Pre-heat the oven to 200 oC.

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   Butter and flour a tart tin with a removable base 22 cm in diameter.

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   Roll out the pastry to fit the tart tin.

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   Line the tin with the pastry and prick the bottom all over with a fork.

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   Bake it for 10 min at the bottom of the pre-heated oven.

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   Leave the pastry shell in the tin.

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   Cooking:Lightly brush a thin layer of apricot glaze over the bottom of the pastry shell.

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   Put all the remaining ingredients for the filling into a saucepan and heat them gently, stirring to mix them well as they heat.

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    Raise the oven to 210 oC.

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    When the filling is melted, spread it in a thin layer on the glazed pastry shell.

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    Cook it for about 15 min: it is ready when the filling begins to bubble.

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    Leave the cake to cold in its tin, then take it out.

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    Serving:Cut the cake into little triangles or possibly rectangular pcs.

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    Serve them with coffee, like 'petits fours'.

* Per serving · 4 servings · Values may vary.

No additional tips available.