Almond and Honey Cakes

Yield:	8 Servings
Categories:	Cakes, Candies

250	g	Sweet flan pastry
		Butter; for the tart tin
		Flour; for the tart tin
20	g	Apricot jelly; for glazing
		FILLING
125	g	Sugar
125	g	Slivered almonds
90	g	Unsalted butter
35	g	Honey
2	tb	Double cream
50	g	Crystallised fruits
DIVIDER		-- chopped
		Kirsch

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