Honeyed Apple Tart Recipe

For the pastry (paste):
75g/3 oz butter or margarine

175 g/6 oz wholemeal (wholewheat) flour
A pinch of salt
5 ml/1 tsp clear honey
1 egg yolk
30 ml/2 tbsp cold water
For the filling:
900 g/2 lb cooking (tart) apples

30 ml/2 tbsp water
75 ml/5 tbsp clear honey
Grated rind and juice of 1 lemon
25 g/1 oz/2 tbsp butter or margarine

2.5 ml ground cinnamon
2 eating (dessert) apples

Method:

To make the pastry, rub the butter or margarine into the flour and salt until the mixture resembles breadcrumbs. Stir in the honey. Beat the egg yolk with a little of the water and stir into the mixture, adding enough additional water to make a soft dough. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.

To make the filling, peel, core and slice the cooking apples and simmer gently with the water until soft. Add 45 ml/3 tbsp of the honey, the lemon rind, butter or margarine and cinnamon and cook, uncovered, until reduced to a puree. Allow to cool.

Roll out the pastry on a lightly floured surface and use to line a 20 cm/8 in flan ring. Prick all over with a fork, cover with greaseproof (waxed) paper and fill with baking beans. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes. Remove the paper and beans. Reduce the oven temperature to 190°C/375°F/gas mark 5. Spoon the apple puree into the case. Core the eating apples without peeling them, then slice them thinly. Arrange in neatly overlapping circles on top of the puree. Bake in the preheated oven for 30 minutes until the apples are cooked and lightly browned.

Place the remaining honey in a pan with the lemon juice and heat gently until the honey dissolves. Spoon over the cooked flan to glaze.