Apple tart with rum and raisin ice cream

Name: Apple tart with rum and raisin ice cream
Ingredients: 300ml/½ pint double cream; 400ml/14fl oz whole milk; 120g/4¼oz caster sugar; 20g/¾oz honey; large pinch sea salt flakes; 80g/2¾oz egg yolk; 30g/1oz rum-soaked raisins; 200g/7oz plain flour, plus extra for dusting; 40g/1½oz ground almonds; 1 tbsp caster sugar; 190g/6¾oz cold unsalted butter, cubed, plus extra (softened) for greasing; 80g/2¾oz cream cheese; 1 egg, beaten, for the egg wash; 10g/⅓oz demerara sugar; large pinch of fine salt; 620g/1lb 6oz (approx. 5) Braeburn apples (or a firm red eating apple that bakes well without going mushy); 75g/2⅔oz caster sugar; 20ml/⅓fl oz rum; 2 tbsp crab apple jelly, apricot jam or apple jelly, to glaze; icing sugar for dusting (optional)