Irish Apple Tart
Easy
What better way to enjoy apple season than by baking a delicious apple tart? Whether you use home-grown or store-bought apples, a slice served warm, with its buttery shortcrust and a dollop of whipped cream or generous pour of custard will always hit the spot!
SERVE
6-8
Irish Apple Tart
Easy
SERVE
6-8
Introduction
What better way to enjoy apple season than by baking a delicious apple tart? Whether you use home-grown or store-bought apples, a slice served warm, with its buttery shortcrust and a dollop of whipped cream or generous pour of custard will always hit the spot!
Ingredients
- 225g plain flour
- 115g butter, chilled
- 25g icing sugar
- 3-4 tbsp ice cold water
- 3-4 large cooking apples
- 100g caster sugar (plus extra for sprinkling)
- ½ tsp ground cinnamon
- Pinch of salt
- 1 egg, beaten
FOR THE SHORTCRUST:
FOR THE FILLING:
Method
- 1. To prepare the pastry, place the flour, butter, and icing sugar into the bowl of your stand mixer or food processor. Mix or pulse just until it resembles breadcrumbs. Tip: A few larger pea-sized pieces of butter still visible is the perfect texture.
- 2. Add 2 tbsp of water and mix with a dull knife until it starts to clump together. Tip: To check if the dough needs any water, squeeze a small amount between your fingers to see if it holds together, if not, add more ice-water, 1 tbsp as a time, and mix until you can press together some of the dough and it holds together.
- 3. Tip dough out onto a large sheet of parchment paper then squeeze together to form a thick disc. Wrap in the parchment then refrigerate for at least 1 hour (can be left overnight).
- 4. Once dough has chilled and you’re ready to assemble, pre-heat oven to 180°C / 160°C fan assisted.
- 5. Peel and core your cooking apples, then slice or cut into large chunky pieces. Place the apple in a bowl and sprinkle over the 100g caster sugar, cinnamon, and pinch of salt. Toss well to coat the apples. Set aside.
- 6. Divide the shortcrust pastry into two equal pieces then roll out on a floured surface, dusting the top with flour as needed, with a rolling pin. Roll it large enough to line a 23cm (9inch) tart tin or dish, or deep oven safe plate. Transfer the pastry to the tart tin.
- 7. Spoon the apples on top of the pastry in a small mound, leaving a pastry border around the tin.
- 8. Roll out the remaining pastry, again, on a floured surface and dusting the top with flour as needed, so that it’s large enough to cover the apples and make a crust.
- 9. Use a pastry brush to brush the pastry border with beaten egg, then lay the rolled-out pastry on top.
- 10. Use a fork to seal the edges of pastry together then trim off any excess dough and finish the edges any way you like.
- 11. Brush the top of the pastry with beaten egg then use a small sharp knife to cut 3-4 slits in the pastry to allow steam to escape. Sprinkle caster sugar over the top.
- 12. Bake in the pre-heated oven until pastry is golden & apples are cooked through, 35-40 minutes.
- 13. Leave to cool for 5-10 minutes before enjoying with softly whipped cream or custard. Or both!
