For the filling, put the honey, butter, sugar, double cream and salt in a small saucepan, and heat gently until melted and smooth.
To make the pastry, put the flour, butter, sugar and a pinch of salt in a bowl.
Spoon some of the filling on top, leaving a border around the edge, and fold the edges of the pastry up and over the filling.
Whisk in the egg yolk and flour, then tip in the flaked almonds, stirring to make sure everything is well coated.
Use your fingertips to rub in the butter until you have a coarse mixture with small, slightly uneven chunks of butter in it.
