2.5 cups AP flour
1/2 t salt
3 t sugar
200 g cold cubed butter
2 T vinegar
4 T cold water
3 golden or red delicious apples
2 T honey
1 T butter
The Honey custard
2 T melted butter
3/4 cup sugar
1 t corn starch
1/2 vanilla extract
1/4 t salt
3/4 cup honey
1 whole egg
1 egg yolk
1/4 cup heavy cream
1 T vinegar
1 T sea salt / Malladon sea flakes
In a mixer with the paddle attachment mix the flour, salt, sugar and butter, until the butter is the size of lentils. Mix the cold water with the vinegar.
Add it to the mixer 1 table spoon at a time, until dough forms. Remove from the mixer, wrap in plastic and refrigerate for an hour.
Once cool, roll over between 2 baking sheets, until the dough is 1/4 " thick.
Line a tart / pie told with the dough, cut the extras and keep in the freezer.
Peel the apples and core them. cut them into eights.
In a small sauce pan, cook 2 T of honey until it boils heavily. add the butter and mix until it melts.
add the apples and cook for about 10 minutes, until the apples get a nice colour and they soften just a little.
strain. the sauce may be saved for reduction glaze for the tart.
The Honey Custard
In a bowl mix the melted butter with the sugar, salt, corn starch and vanilla.
add the honey and mix well. add the eggs, heavy cream and vinegar and mix until the batter is homogenous.
Assemble the tart:
Oven at 180 degrees celsius or 350 degreed fahrenheit.
Take the unbaked tart shell out of the freezer and place the apples in it in a type of circle.
Pour the honey batter into the tart shell and bake it for about 40 minutes, until the custard is very golden and not jiggly.
Sprinkle salt flakes on the tart as it comes out of the oven, and cool to room temperature before serving.