Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place the flour, sugar, and margarine into a food processor fitted with the blade attachment and pulse until small balls form. Add the vinegar and process until a ball forms.

Place at the bottom of a deep tart pan and spread evenly across the bottom and up the sides with your fingers. Refrigerate for 20 minutes. Once chilled, bake empty for eight minutes.

Meanwhile, peel, quarter, and core the apples. Place them directly into a bowl containing the lemon juice and coat them fully. Grate them with a mandoline slicer, or if you don’t have one, with a food processor. Put the grated apples back into the bowl with the lemon juice and toss with the sugar, cinnamon, and flour. Place the apple mixture into the baked pie shell. Reduce oven heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake for one hour.

Once cooled, place apricot jam for glaze in a heavy saucepan and gently heat with honey and water or liqueur. When runny, paint gently with food brush or the back of a spoon onto the top of the apple cake.