FILLING
125 g Sugar
125 g Slivered almonds
90 g Unsalted butter
35 g Honey
2 tb Double cream
50 g Crystallised fruits
-- chopped
Kirsch

(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
edge)

Training:

Pre-heat the oven to 200 oC. Butter and flour a tart tin with a
removable stand 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 furcate. Bake it for 10 minutes at
the bottom of the pre-heated oven. Leave the pastry shell in the tin.

Preparation:

Lightly brush a thin layer of apricot glaze over the bottom of the
pastry shield.

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

Raise the oven to 210 oC. When the filling is liquid, spread it in a
thin layer on the glazed pastry case.

Cook it for almost 15 proceedings: it is ready when the filling begins to
burp.

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 java, same 'petits fours'.