Apple, Honey and Custard Tart

This delicious desert will complete your dinner party perfectly. The crisp pastry shell does not require blind baking and the custard is poured over your apples and honey to bake. Serve warm with homemade vanilla ice-cream (see my blog for an easy recipe) and a glass of champagne!

Pastry
230g flour
2T icing sugar
1T cinnamon
125g butter
1 egg, lightly beaten

Sift the flour, cinnamon and icing sugar. Place together with the butter in a food processor and process until the mixture resembles bread crumbs. Add the beaten egg and pulse until the mixture just comes together. Wrap in cling film and rest in the fridge for an hour.

Filling
50g butter
1T cinnamon
2T honey
5 cooking apples peeled and sliced - I love using Pink Lady

2 egg yolks
40g castor sugar
1t vanilla extract
40g flour
175ml double cream

Preheat the oven to 190C.
Grease a 28cm fluted baking tin. Roll out the pastry to 5cm and place in the baking tin. Chill for 30 minutes
Trim the overhang before baking.
Heat the butter, sugar, cinnamon and honey. Add the apples and cook gently for 5 minutes. Cool slightly and place on the pastry.
Whisk the egg yolks and sugar until pale. Add the vanilla and fold in gently. Sift the flour and fold in together with the cream. Pour over the apples and bake for 25-30 minutes until the custard is set.
Allow to cool slightly. Remove from the baking tin and dust with icing sugar before serving.