Instructions: Preheat oven to gas mark 5 375F190C.

First make the pastry.

Place the sifted flour in a bowl.

Then rub in the butter until the mixture resembles fine breadcrumbs and after that mix in 50g caster sugar.

Now bind the mixture together with the egg yolk and enougl cold water to make a smooth dough (about 1 tablespoon).

Knead it lightly on a floured surface then pop it into a polythene bag and let it rest for 15 minutes.

Roll the pastry out to line an 20cm flan tin prick the base all over and then chill the flan case in the fridge for 30 minutes before baking.

Now cover the pastry with a sheet of greaseproof paper and add baking beans or dried peas ano bake it blind in the oven for 15 minutes.

After that carefully remove the beans and paper and bake the flan for a further 10 minutes to dry it out completely.

While that is happening roughly chop the apples and place them in a small saucepan with the honey and 1 tablespoon of water.

Cover the pan and cook the apples gently for about 10-15 minutes or until they have collapsed and softened.

Then beat in the whisky and spread the apple mixture into the flan case.

For the meringue whisk the egg whites until they form soft peaks and gradually whisk in the remaining 110g sugar.

Then cover the apple mixture completely with the meringue spreading it right up to the edges and bake in the oven at gas mark 3 325F 170C for about 30 minutes until the meringue is pale beige and crisp.

Serves 6

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