250 g Sweet flan pastry

Butter; for the tart tin Flour; for the tart tin 20 g Apricot jelly; for glazing

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125 g Sugar

125 g Slivered almonds

90 g Unsalted butter

35 g Honey

2 tb Double cream

50 g Crystallised fruits chopped Kirsch

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

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