Candied fruits (glacé cherries with candied orange and lemon peel)~½ cupest.
Honey~1/3 cupsest.
Butter~4 tbspest.
Sugar~1/3 cupsest.
Cream2 tbsp
Kirsch (cherry liqueur)Can be adjusted to taste1 tbsp
Apricot jam1 tsp
Pre-baked sweet tart shell (pâte sucrée)~1est.
Steps
1
Preheat the oven to 210°C (210°F) using conventional heat without fan mode.
2
Thin out the apricot jam with 1 teaspoon of water and microwave until liquefied. Gently brush a thin layer onto the base of the pre-baked tart shell to create a moisture barrier.
3
In a saucepan, combine butter, sugar, slivered almonds, candied fruits, honey, and cream. Heat over low to medium heat, stirring occasionally, until all ingredients are melted and well combined into a caramelized mixture.
4
Turn off the heat and let cool slightly, then stir in approximately 1 tablespoon of Kirsch to flavor the filling.
5
Pour the caramelized almond filling into the prepared tart shell.
6
Bake in the preheated oven for approximately 13–15 minutes until the filling starts to bubble and caramelize. The filling should remain semi-gooey and not be overcooked.
7
Remove from the oven and allow to cool completely to room temperature before removing from the mold. Once fully set, cut into small pieces (squares or triangles are traditional) and serve as French petit fours.
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