Step 1: Gently stew the Rhubarb with the honey until softened but not mushy.

Step 2: Remove the Rhubarb from the heat and drain it into a small dish, leaving the juice in the pan.

Step 3: Sprinkle the cornflour over the rhubarb juice left in the pan. Mix vigorously over a very low heat until the juice has thickened and there are no lumps.

Tip: You could make a paste with the cornflour by adding a little cold water before adding it to the Rhubarb juice. This will help reduce lumps.

Step 4: Take the pan off the heat, add the pieces of stewed Rhubarb back into the pan, and carefully fold them into the thickened juice until all the Rhubarb is covered. Leave to cool. Taste and add more honey if needed.

Step 5: Core the apples, leaving the peel on, and cut into very thin slices. Place the slices in a bowl of cold water to prevent them from going brown. Drain and then pat dry in a clean tea towel before adding them to the tart.

Tip: You can make the pastry ahead of time, including the blind baking.

Step 1: Place the flour, salt, ground ginger, butter, and Trex in a food processor and blitz until the mixture resembles fine breadcrumbs.

Step 2: Add the egg and the water and mix until you have a smooth, firm ball of dough.

Tip: Do not add all the water in one go. Only add enough to bring the dough together to a smooth dough.

Step 3: Flatten the dough a little and wrap it in cling film. Place in the fridge to rest for at least 30 minutes.

Step 4: Grease the base and sides of an 8-inch (fluted) tart tin with softened butter.

Step 5: Remove the pastry from the fridge and roll it out onto a lightly floured surface or between two sheets of nonstick baking parchment. The pastry should be rolled out large enough to cover the base and sides of the tin, with a little leftover for a decorative pastry top.

Step 6: Carefully line the prepared tin with the pastry, neatening the corners, and press the pastry firmly into the sides of the tin.

Pass a rolling pin over the top to remove surplus pastry easily. Prick the pastry base with a fork, cover it with baking parchment, and return it to the fridge to rest for 10 - 15 mins.

Preheat the oven to a 200 C deg fan-assisted oven.

Step 7: Remove the pastry tart from the fridge and pour in some baking beans, ensuring they cover the base of the baking parchment.

Step 8: Place the pastry tart in the oven on the middle shelf and bake for 20 minutes. When baked, it should begin to feel dry to the touch. Remove the baking parchment and beans and return the tart to the oven for a few minutes to dry the pastry further. Remove from the oven and leave to cool a little.

Turn the oven down to 180C deg (fan-assisted oven)

Step 1: Take the baked pastry tart and carefully arrange the stewed Rhubarb over the bottom. Arrange the apple slices on top of the Rhubarb. Did you remember to drain the apples and pat them dry?

Step 2: Roll out the leftover pastry and cut it into decorative shapes. Place over the top of the apples.

Step 3: Brush the pastry with milk and scatter with demerara sugar. Bake in the oven at 180C deg for 30 - 35 minutes or until the apples have softened and the pastry is cooked on the top with a light golden brown colour.

Serve with fresh, thick, homemade custard using this recipe.