Pate Brisee 
Ingredients Baker's %
Pastry flour 9
Butter 6
Water 3
Salt .18

 

Method

Sift flour with salt. Cut butter into flour until it is the size of peas. Add water just to bind. Chill 4 hours.

 

Florentine Bar Filling

Ingredients Barker's %
Water 3
Pastry Flour 9
Butter 7
Honey 5
Sugar 2
Cream 4
Salt .25 T
Vanilla .5 T
Toasted, sliced almond 10
Dried Sliced Apricot 6
Bread Flour 1

 

Method

Blind bake crust at 400 until dry. Boil butter, honey, sugar and cream until 240°. Whisk in bread flour, salt and vanilla. Stir in dried fruit and nuts. Bake 35 for 15-20 minutes or until well caramelized.

Formulation courtesy of National Honey Board