Ingredients
- 250 gm Sweet flan pastry
- Â Â Butter, for the tart tin
- Â Â 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
- Â Â Kirsch
Description
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.…
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