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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)
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Preparation:
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1.
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Pre-heat the oven to 200 oC. Butter and flour a tart tin with a removable base 22 cm in diameter.
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2.
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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.
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Cooking:
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3.
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Lightly brush a thin layer of apricot glaze over the bottom of the pastry shell.
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4.
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Put all the remaining ingredients for the filling into a saucepan and heat them gently, stirring to mix them well as they melt.
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5.
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Raise the oven to 210 oC. When the filling is melted, spread it in a thin layer on the glazed pastry shell.
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6.
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Cook it for about 15 minutes: it is ready when the filling begins to bubble.
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7.
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Leave the cake to cool in its tin, then take it out.
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Serving:
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Cut the cake into little triangles or rectangular pieces. Serve them with coffee, like 'petits fours'.
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From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN 0-333-40957-4
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Typed for you by Rene Gagnaux
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