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
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.