It has a texture a little like treacle tart. It freezes well so you can make it now for Rosh Hashanah.
- Put the flour, salt, sugar and cinnamon into a food processor bowl and mix for a few seconds to combine. Add the butter and process again until the mixture resembles breadcrumbs. Tip into a large bowl. (You can do this by hand.)
- Mix the egg yolk with 2 tablespoons of cold water and sprinkle over the flour. Quickly mix to a firm dough, first with a knife and then by hand. If it is still dry, you may need to add a few drops of water but the pastry should be damp — it should just clump together.
- Press into a disc, wrap in clingfilm, and refrigerate for 30 minutes. On a floured surface, roll until about as thick as a pound coin and line a 20cm flan tin. Refrigerate for 30 minutes or until firm. Heat oven to 200°C.
- Prick the pastry with a fork and line with baking paper. Fill with baking beans and blind bake for about 20 mins – removing the beans and paper after 15 minutes until sandy in texture and starting to colour. Cool on a wire rack.
- When the case is cool, heat the oven to 160°C. Grate the apples into a bowl then place them in a sieve and press down to remove some of the juice.
- Melt the butter, sugar and honey and add the grated apple, lemon juice and beaten eggs.
- Pour into the cooled tart case, sprinkle with flaked almonds (if using) and bake for 30 minutes until the filling is golden and set.
- Serve warm or at room temperature.
