Half cup butter
Half cup sugar - preferably raw or brown sugar
1 egg, lightly beaten
1 cup self-rising flour
Pinch of salt
Half cup milk
Tin of apples
Set oven to 180 C and grease a pie dish.
Cream butter and sugar until fluffy and light.
Mix in the egg.
Add the flour, salt and milk. Mix lightly.
Use half of the dough to cover the sides and bottom of the prepared pie dish. Distribute the apples evenly over the base and cover with the rest of the cake mixture. (It doesn't matter if you can't cover the apples perfectly. )
Bake for 40 - 50 minutes until golden brown and baked through.
Melt and mix
3 tablespoons butter
2 tablespoons honey (or golden syrup)
2 tablespoons sugar
Boil for a few minutes, stirring until ingredients are dissolved and incorporated.
When the tart comes out of the oven, prick with a fork and spoon syrup over the pie, letting the syrup run down the sides.
Serve the pie with cream or runny custard.