Directions

1. If you are making your own pastry then do this first by mixing the flour and icing sugar together, pour over the honey then rub the butter into the mixture until it forms a breadcrumb like texture.

2. Stir in the egg yolks and add cold water, a little at a time, until the mixture just comes together. Wrap the pastry in cling film and leave it in the fridge to rest while you make the filling.

3. For the filling, simply add all the ingredients to a pan and bring to a simmer.

4. Cook on a low heat for 10 minutes until the apple is soft and the fruit has soaked in all the orange juice. Leave to cool while you roll out your pastry on a floured surface.

5. Cut out rounds for the bases and pop into your muffin tray, add a tablespoon of the filling into each then top with another round of pastry for the lid.

6. We like to brush ours with a bit of egg wash before popping into the oven at 180 for 8 - 10 minutes.

7. Leave to cool slightly before dusting with icing sugar and drizzling with honey for a final flourish.