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Raciónes: 8

Ingredientes

Cost per serving $0.68 view details
  • 250 gm Sweet flan pastry Butter, for the tart tin Flour, for the tart tin
  • 20 gm Apricot jelly, for glazing
  • 125 gm Sugar
  • 125 gm Slivered almonds
  • 90 gm Unsalted butter
  • 35 gm Honey
  • 2 Tbsp. Double cream
  • 50 gm Crystallised fruits minced Kirsch

Direcciones

  1. 200 OC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
  2. Preparation:Pre-heat the oven to 200 oC. Butter and flour a tart tin with a removable base 22 cm in diameter.
  3. 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 min at the bottom of the pre-heated oven. Leave the pastry shell in the tin.
  4. Cooking:Lightly brush a thin layer of apricot glaze over the bottom of the pastry shell.
  5. Put all the remaining ingredients for the filling into a saucepan and heat them gently, stirring to mix them well as they heat.
  6. Raise the oven to 210 oC. When the filling is melted, spread it in a thin layer on the glazed pastry shell.
  7. Cook it for about 15 min: it is ready when the filling begins to bubble.
  8. Leave the cake to cold in its tin, then take it out.
  9. Serving:Cut the cake into little triangles or possibly rectangular pcs. Serve them with coffee, like 'petits fours'.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 43g
Recipe makes 8 servings
Calories 204  
Calories from Fat 112 55%
Total Fat 12.94g 16%
Saturated Fat 6.46g 26%
Trans Fat 0.0g  
Cholesterol 27mg 9%
Sodium 4mg 0%
Potassium 55mg 2%
Total Carbs 22.47g 6%
Dietary Fiber 0.8g 3%
Sugars 20.74g 14%
Protein 1.54g 2%
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