HONEY CAKES
3-4 dozen sweet pastry cases sablee or sucree
30ml apricot/raspberry preserves.
2/3C sugar,
11/2C flaked almonds,
80g butter,
30ml honey,
30ml cream optional,
1/3C sultanas/candied fruit,
5ml kirsch.
Source: The Cuisine of Freddy Girardet
Oven: 200C/Gas 6
METHOD
Paint pastry cases with preserves.
Put remaining ingredients into pan on low heat, stirring till mix is smooth & melted,
Spoon into tart shells,
Bake till bubbling, cool.