Honey almond galette

Use a pre-made blind-baked sweet shortcrust tart shell; round or rectangular, large or small, does not matter.

Preheat the oven to 210 degrees Celsius on conventional heat, not fan forced.

Stir one teaspoon of water into the apricot jam and liquefy it in the microwave for a second.

Brush a very thin layer of the loosened jam over the base and up the sides of the shell to waterproof it; leave it to sit.

Put the butter, sugar, almonds, candied fruit, honey and a tablespoon of cream into one pan.

Melt over low to medium heat without cooking anything -- only until the butter, sugar and honey have melted together.

Turn the heat off and stir in one tablespoon of kirsch, so the alcohol does not evaporate.

Pour the filling into the glazed shell in a very thin layer; the quantity is written for a 20 centimetre dish.

Bake until the filling bubbles up and reduces, about 13 minutes.

Leave to go completely cold at room temperature so the filling sets before unmoulding.

Unmould and cut into small squares or thin triangles; serve with coffee or tea.