HONEY & ALMOND GALETTE
The ultimate "petit four" tart - thin, chewy, and made for sharing over coffee or tea. 
A classic from the French pâtisserie repertoire, is the ultimate "petit four" tart - thin, chewy, and made for sharing over coffee or tea. This recipe makes use of a crisp, sweet pastry base (pâte sucrée), glazed with apricot jam and topped with a gooey mixture of almonds, candied fruit, honey, and a splash of kirsch. Slice it into little triangles or squares and you've got a nostalgic treat that's as easy as it is elegant.
Makes 1 x 22cm (9in) tart – Serves 4-6
Prep Time 20 minutes | Cook Time 13-15 minutes | Rest Time 1 hour to cool
INGREDIENTS
For the tart shell: around 350 g sweet shortcrust pastry (pâte sucrée), blind-baked in a 22 cm (9 inches) tart tin at 200 degrees for 15 minutes
For the glaze:
2 tbsp apricot jam
1 tsp water
For the filling:
90 g unsalted butter
125 g caster sugar
2 tbsp honey
125 g slivered almonds
50 g mixed candied fruit (I used a mix of glacé cherries and citrus peel)
2 tbsp double cream
1 tbsp kirsch (cherry brandy),
MISE EN PLACE
Start by making sure your tart shell is baked and completely cool-any shape will do, so long as it's about 20 to 22 cm across. Preheat your oven to 210°C (410°F), conventional (no fan). Warm the apricot jam with a splash of water in the microwave so it's easy to brush. Roughly chop any larger pieces of candied fruit. Measure out your butter, sugar, honey, slivered almonds, cream, and kirsch so everything is ready to go. Have a small saucepan and a pastry brush handy.
METHOD
Brush a thin layer of the warm apricot jam over the tart shell base and sides, then set the shell aside to dry while you prepare the filling.
In a small saucepan, combine the butter, caster sugar, honey, slivered almonds, candied fruit, and cream. Place over medium heat and stir gently as everything melts together. You’re not cooking it, just warming until smooth, glossy, and fully combined. That should take about 5 minutes. Once melted and smooth, remove the pan from the heat and stir in the kirsch. Pour the filling into the tart shell, spreading it in a thin, even layer. Don’t worry if it seems sparse; this is exactly how it should be.
Place the tart on the middle rack of the preheated oven and bake for 13–15 minutes. During this time, the filling will gently bubble and the crust will become golden brown around the edges. If, after 13 minutes, your crust seems to be getting too brown, just take the tart out of the oven.
When out of the oven, allow the tart to cool completely in the tin at room temperature. The filling needs to set before you attempt to remove or slice it. Once fully cooled, lift from the tin and cut into bite-sized squares or triangles. These little bites are perfect served with coffee or tea, and they keep well for a few days in an airtight tin.