Pre-heat the oven to 200°C. Butter and flour a tart tin with a removable
base 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 fork. Bake it for 10 minutes at the bottom
of the pre-heated oven. Leave the pastry shell in the tin.
Cooking:
Lightly brush a thin layer of apricot glaze over the bottom of the pastry
shell.
Put all the remaining ingredients for the filling into a saucepan and heat
them gently, stirring to mix them well as they melt.
Raise the oven to 210°C. When the filling is melted, spread it in a thin
layer on the glazed pastry shell.
Cook it for about 15 minutes: it is ready when the filling begins to
bubble.
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
coffee, like 'petits fours'.
From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN
0-333-40957-4
