This lovely sweet is an Irish version of a classic French dessert, Normandy Tart
It is best served warm with Whipped Cream or a French vanilla ice cream.
2 lb cooking apples
2 tbsp Brady's Celtic Honey
3 tbsp Liquid/runny 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.
Mix the honey and Celtic honey together
Add three teaspoons of honey mixture, 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 extra tablespoons Celtic Honey.
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 mixture and lemon juice and spread on top.
Bake until shiny and serve hot or cold.
Yikes ... that looks and sounds tremendous. I'll be giving this one a go at some point as well. Thanks, Ruthie.