Pre -heat the retigo, Chopp the apples into small chuncks leaving arounf 4 apples to slice later. Place the apples, butter, chilli flakes, sugar, cinnamon and whiskey into a deep pan and place in the oven. Cook until soft and remove from the oven. Roll out the pastry and place into a tart case. blind cook for around 20 mins. When the pastry is cooked, place the cooked apples into the pastry case and cover with the sliced apples. Then brush with the apricot jam (apricot glaze) and place in the oven until golden brown. Remove from the oven, allow to cool slightly and serve with clotted cream.