Irish Apple Tart

Sieve the flour, chop the butter into the flour and create a homogeneous sand-like mixture. Add the cold water and mix. Leave the pastry to chill in the fridge for a half an hour in a container.

Preheat the oven to 190 degrees (fan oven).

Butter the plate where you bake the apple tart.

In a bowl peel and chop the apples. Mix in corn flour, cinnamon and honey.

Divide the pastry into equal portions. Flour the work surface and roll out the top and bottom of the pastry until you get the size of your baking plate. With a fork, prick the base of the pastry to prevent the bubbling.

Get your apples into the middle of the pastry.

Dampen the edges of the pastry very lightly as this will allow the lid to form a seal.

Decorate the edges and join the two pastries. Poke a few holes in the top of the tart.

Whisk up an egg to give an egg wash on the top for some color.

Bake in the oven for 10 minutes at 190 degrees and 20 minutes at 180 degrees.