2 lb cooking apples
5 tbsp liquid honey
1 small lemon
1 oz butter
2 level tsp ground cinnamon
½ tsp ground cloves
6 oz shortcrust pastry
3 dessert apples
Peel and core cooking apples and slice into a shallow saucepan.
Cover and simmer gently until soft.
Add three teaspoons of honey, the grated rind of the lemon, butter and spices.
Simmer without covering until reduced to a thick puree, stirring occasionally.
If preferred stir in 2 tablespoons of sherry.
Remove from heat and leave to cool.
Roll out the pastry to fit 8" flan case and prick base with fork.
Pour in the apple puree.
Core the dessert apples but don't peel.
Slice and arrange slices to overlap on top of the puree.
Bake at 400°F for about 30 mins.
Mix remainder of honey and lemon juice and spread on top.
Bake until shiny and serve hot or cold.