Instructions: First of all make the pastry by rubbing the cold butter into the flour so it resembles breadcrumbs. Mix to a firm, but not too wet, dough. You can either roll it out into a circle to then line the tin, or push it around the tin gently and up around the edges to line. Bake blind for 10 minutes, then cool.

Heat the milk, cream and saffron until the saffron begins to bleed. Beat the eggs and yolk with the honey and pour on the cream, milk and saffron.

Beat constantly with a whisk.

Lay the apples all over the base of the tart, pour over the liquid and cook for 25-30 minutes at gas 4-5 or 180C-190C. The temperature is approximate due to different ovens, but the tart needs to be firm to the touch when it is cooked.

This is an adaptation of one of many dishes served to Henry IV of England at his coronation feast in 1399.

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