Preheat the oven to 180°C/350°F and grease a cake pan (18 cm/7”).
Add all the ingredients for the crust in a bowl, mix well and work them to a ball. Put this dough ball into a saran wrap and let it stay for one hour in a cool place.
Peel and clean three apples of your choice, cut into pieces and together with the honey and cinnamon put all into a sauce pan. Cook until soft – around 15 to 20 minutes, depends by the apples. Put the apple sauce aside and let them cool.
Take the short pastry out of the fridge and unwrap the dough. Roll it out into a thin sheet, 0.5/2” thick. Cover the bottom of the cake pan and put a margin around as the filling will get around 4 cm/1.4” high.
Now pick the bottom with a fork, fill in the apple sauce and cover all with another sheet of dough. You don't need to 'fix' it really well, it will not open during baking time.
Bake it for 30 minutes or until golden outside and the tooth pick proof remains clean.
Let the cake cool out on a cake rack.
Cover the cake with the melted white chocolate and let the chocolate run down the sides. It gives a nice, unequal design.