Irish Apple Tart Recipes

IRISH APPLE TART RECIPE

Steps:

• Sift the flour in to a large mixing bowl along with the salt and caster sugar. With a knife cut the butter into small pieces and add to the flour. My nan would would always hold the block of butter and with a butter knife cut slivers off into the flour.
• Rub the soft butter into the flour to create a breadcrumb like consistency. The key to a light pastry is to rub the butter into the flour while holding your hands above the bowl. This allows the flour to fall keeping air in the mixture and preventing a tough pastry.
• Once the butter is combined add the water or milk and mix with your hand in a claw shape to bring the mixture clings together. Empty the bowl out onto a floured work surface and fold to bring all the mixture together into a smooth pastry.
• Wrap pastry in clingfilm and place in your fridge to rest for approx 20 min. While this is resting you can preheat your oven to 200°C / 400°F / Gas Mark 6 then wash, peel and core your cooking apples then slice them and place in a bowl. You can sprinkle a little lemon juice over them to prevent them browning if you like but don't put them in a bowl of water. They will just absorb the water and you will loose a lot of flavour.
• Once this is complete you can take your pastry out and divide it into two balls, one slightly bigger than the other. The small pastry ball will be used for the base while the bigger will be used for the top as it will need to cover the mound of sliced cooking apples.
• My nan always used a dinner plate that had deep sides to make her apples tarts so that is what I use. If you like you can use a 23cm/9inch pie plate. Roll out the smaller pastry while keeping the second covered. Roll it to the size of your plate while leaving a little to overlap the edge.
• Take half of your apple slices and layer them around the pastry covering the base. Sprinkle half of your sugar over the layer then add the remaining apples followed by the last of the sugar ensuring that space is left around the edge of the pastry.
• Roll out the bigger ball of pasty to a size slightly bigger than the plate. Take a little bit of water or egg wash and rub it around the edge of the bottom layer of pastry. Transfer the top layer of pastry by rolling it over your rolling pin and folding it out over the apples. Ensure that there is a little bit of pastry hanging over the edge and pull and stretch to fit if needed.
• With a sharp knife, hold the plate up with one hand and with the other hand run the edge of the blade around the plate to cut off the excess pastry. I use to love watching my nan doing this and she always seemed to trim it all in one smooth motion. A little twist of the wrist and the sound of the knife on the plate brings back fond memories.
• Take a fork or the edge of a butter knife and press all around the edge of the pastry to seal. You can be as decorative as you like to create a nice, sealed crust.
• With the remaining pastry you can create little decorations for the apple tarts like leaves. This was always my job when I was a kid and I loved that I could help my nan out.
• Prod the pastry with a fork to allow the steam to release or cut four slits into the pastry near the center.
• Brush the pastry with a little milk or egg yolk mixed with milk to create a golden crust.
• Bake in the preheated oven for 30 minutes or until the pastry is nice and golden brown. When cooked the apples should be soft and sweet and the pastry should be fully cooked through and golden.
• The apple tart can be served dusted with a little icing sugar and a nice bit of fresh whipped cream. It is always better with a nice Irish cup of tea just as nanny Betty like. You can't be that. Enjoy.

IRISH APPLE TART

Steps:

• To make the savoury sugar, heat oven to 140C/fan 160C/gas 1. Scatter the muscovado sugar, Maldon sea salt and lemon zest over a baking sheet, then leave in the oven for 15 mins to dry out. Leave to cool, then blitz in a blender. Pass through a large-holed sieve to remove any big lumps, then set aside.
• For the pastry, pulse the flour and butter together in a food processor until you have the texture of breadcrumbs. Add the sugar and eggs and pulse until everything comes together. Wrap the pastry with cling film and chill.
• Tip the raisins into a pan with the whisky, and add 1 tsp of the sugar. Bring to a simmer, then leave to one side.
• Cut the apples into large wedges and melt the butter in a heavy-based pan. Toss the apples in the butter, then add half the demerara sugar, the cinnamon stick and a healthy splash of whiskey. Cook the apples for 3-4 mins until coloured, then place in a sieve to drain away excess juices.
• Turn oven up to 160C/fan 140C/gas 3. Grease and flour a 28cm baking ring. Roll two-thirds of the pastry to the thickness of a £1 coin and line the ring. Chill for at least 20 mins. Prick pastry with a fork, then bake blind in the oven for around 10 mins. Brush with beaten egg, then return to the oven for 5 mins. Repeat this process again, cooking for another 5 mins - this will keep the pastry crisp. Leave to cool, then add the apple and raisin mixtures reserving any whiskey that has not been absorbed by the raisins. Roll a lid for the tart with the remaining pastry and place on top of the tart, egg washing to secure edges. Prick the top to release steam, egg wash the top of the pastry and sprinkle with the remaining demerara sugar. Turn oven to 180C/fan 160C/gas 4 and cook for 20 mins, until the top is golden.
• Put the apple tart on a large board. Lightly whip the cream and add the raisin whiskey to taste. Serve the spiced sugar in a bowl on the side to sprinkle over.

MUM'S IRISH APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
• To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
• Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
• To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
• Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.