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Almond And Honey Cakes

Type: Nuts
Courses: Dessert
Serves: 8 people

Recipe Ingredients

250 grams 8.8ozSweet flan pastry
  Butter - for the tart tin
  Flour - for the tart tin
20 grams 0.7ozApricot jelly - for glazing
125 grams 4.4ozSugar
125 grams 4.4ozSlivered almonds
90 grams 3.2ozUnsalted butter
35 grams 1.2ozHoney
2 tablespoons 30mlDouble cream
50 grams 1.8ozCrystallized fruits - chopped

Recipe Instructions

Pre-heat the oven to 200C. 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 210C. 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'.

Mario Batali


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