250 g sweet flan pastry
1 butter, for the tart tin
1 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 tbsp double cream
50 g crystallised fruits - chopped
1 kirsch
A Recipe for
Almond & Honey Cakes
Cooking Rule... If at first you don't succeed, order pizza. |
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Hunger: One of the few cravings that cannot be appeased with another solution. |
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“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
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This Recipe for Almond & Honey Cakes is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Almond & Honey Cakes from the recipe cookbook of Recipes-to-go (Dessert)
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
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Food Tip |
Food is an important part of a balanced diet. |
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There are only ten minutes in the life of a pear when it is perfect to eat. |
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Never eat more than you can lift. |
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(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
Serves: 8
Almond & Honey Cakes Recipe brought to you by Recipes To-Go