Place the flour, sugar and softened butter in the bowl of the robot. Mix with the leaf (if you do not have a robot, knead by hand).

Then add the water little by little by mixing gently until the dough forms a ball.

Wrap the dough in plastic film and place it in the fridge for at least two hours.

Spread the dough on a sheet of baking paper, about 4 mm thick. Line a pie tin with the dough.

Pick the bottom with a fork and place back to the refrigerator while preparing the filling.

Keep dough leftovers for decoration.

Wash and peel the apples.

Remove the heart and seeds.

Cut the apples into large pieces.

Melt the butter and 30 g of honey in a skillet. Add the apples and cook for about 10 minutes just to brown them.

Pour the apples onto the pie shell.

Brush with apricot jam.

Re-spread the dough leftovers on a floured table, to a thickness of 3 mm.

Cut strips 5 mm wide. Arrange them in crosses on the pie. If there are still dough leftovers, cut out some patterns with a cookie cutter and place them on the pie.

Place the tart 30 minutes in the refrigerator.

Sprinkle with sugar.

Bake for 10 minutes at 200 ° C, then reduce the temperature to 180 ° C.

Cook another 30 minutes.