20 slices (5 cm x 4 cm)
The Cook’s Companion App and book
I sometimes include finely chopped candied angelica or glacé fruit in the topping.
½ quantity Shortcrust Pastry (recipe in the Cook’s Companion App and book)
90 g unsalted butter
¼ cup castor sugar
¼ cup honey
1 tablespoon cream
1 tablespoon brandy, or other liqueur or spirit
100 g flaked almonds, or pine nuts or sunflower seeds
Preheat oven to 200°C. Line a 30 cm x 20 cm baking tray with baking paper and then with pastry.
Bake blind for 20 minutes, then remove weights and foil. Turn oven up to 220°C.
Bring remaining ingredients to a boil, stirring. Spread evenly over pastry. Bake until topping is bubbling and evenly caramelised, about 15 minutes.
Remove from oven very carefully – the topping sticks like toffee and if touched can result in a nasty burn.
Cool completely before cutting into 5 cm x 4 cm pieces.
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