A simple but delicious cake recipe:
(*) Muffin pan with 12 wells or 12 tartelette baking cups Cut out circles from the parchment paper and place them in the wells in the muffin pan or in the baking cups. They should completely cover the bottom of the pan.
Roll out the short pastry on a little flour until it is 2 mm thin. Cut out 10 cm diameter rounds and place them in the cavities. Refrigerate.
Bring the cream and honey to the boil together. Caramelize sugar in a chrome steel pan. Extinguish with honey cream and boil to a thick syrup.
Coarsely chop nuts. Cut candied fruit into small cubes.
Add both to the caramel cream form. Prick dough bottoms with a fork. Spread filling evenly. Leave to cool again. Preheat oven to 180 °C.
Bake the tartlets on the lowest rack for 20-25 minutes.
Remove, cool briefly. Carefully remove from the molds.
The happiness-at-a-piece version: Instead of twelve small tartlets, bake one large cake. The filling is enough for a round rolled-out short pastry and a pan of 26-28 cm ø.
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