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Recipes

Traditional Irish Apple Tart

apple tart

As the Autumn kicks in the Bramley Apples are ready to be picked. This Traditional Irish Apple tart recipe was one I grew up with and I still make it exactly as mother did.

Servings: 6-8

Cooking time: 30 – 40 minutes

Apple Tart Recipe


What you’ll need

1 x 10” plate


Ingredients

Pastry

  • 9 oz plain flour
  • 4 ½ oz butter
  • 1 teaspoon icing sugar
  • Pinch of salt
  • 1 egg + 1 tablespoon cold water

Filling: Apple Tart

  • 3 large Bramley apples
  • Granulated sugar about 5 or 6oz
  • Ground cinnamon
Apple Tart

Method

  1. Preheat oven to 180C.
  2. To make the pastry put the flour in a bowl, rub in the butter until the mixture resembles fine breadcrumbs.
  3. Add the sugar and salt.
  4. Beat the egg with the water and add, mix in with a knife and bring together with your hand. It may need a little more water. There should be just enough liquid to make the mixture come together.
  5. Alternatively, using a food processor, blitz the flour and butter together with the sugar and salt. Add the egg mixture and blitz until it just starts coming together.
  6. Divide the pastry in two and wrap in cling film, rest in the fridge for about 30 minutes – 1 hour.
  7. Resting allows the gluten in the flour to relax so that the pastry is easier to roll out.
  8. On a floured surface, roll out half of the pastry just large enough to fit the plate.
  9. Roll the pastry up on the rolling pin and then lay on the plate (no need to grease the plate).
  10. Peel the apples and slice directly on to the pastry, add the sugar and a good sprinkling of cinnamon.
  11. Roll out the other half of the pastry, dampen the edges of the pastry on the plate with water and using the rolling pin, lay the other piece on top.
  12. Press down around the edges and then crimp the edges together with a knife to seal. Cut a little hole in the top.
  13. Place on a tray and then bake in the oven for about 30-45 minutes until light golden brown.
  14. Dust with caster or icing sugar before serving with some double cream.

Notes

Bramley apples are the best for tarts owing to their softness as they cook, definitely no need to precook! Much better to slice the apples in raw. This is my recipe, tried and tested for many years.

For some Bramley Apple Inspiration see my blog post here. Bramley Apple – The Best Cooking Apple

Bramley Apple Orchard

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