| 1 | (units: 100 g = 3 ?oz; 1 dl = 3 ?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) |
| 2 | preparation: |
| 3 | pre-heat the oven to 200 oc. |
| 4 | Butter and flour a tart tin with a removable base 22 cm in diameter. |
| 5 | roll out the pastry to fit the tart tin. |
| 6 | Line the tin with the pastry and prick the bottom all over with a fork. |
| 7 | Bake it for 10 minutes at the bottom of the pre-heated oven. |
| 8 | Leave the pastry shell in the tin. |
| 9 | cooking: |
| 10 | lightly brush a thin layer of apricot glaze over the bottom of the pastry shell. |
| 11 | put all the remaining ingredients for the filling into a saucepan and heat them gently, stirring to mix them well as they melt. |
| 12 | raise the oven to 210 oc. |
| 13 | When the filling is melted, spread it in a thin layer on the glazed pastry shell. |
| 14 | cook it for about 15 minutes: it is ready when the filling begins to bubble. |
| 15 | leave the cake to cool in its tin, then take it out. |
| 16 | serving: |
| 17 | cut the cake into little triangles or rectangular pieces. |
| 18 | Serve them with coffee, like "petits fours". |
