Desserts

Classic Irish Apple Tart

30 mins
Prep
40 mins
Cook
8
Servings

← Return to Menu

Ingredients

  • 225g plain flour
  • 125g cold Irish butter, cubed
  • 1 egg yolk
  • 2-3 tbsp ice-cold water
  • 3 large Bramley cooking apples, peeled, cored, and thinly sliced
  • 100g caster sugar (plus extra for dusting)
  • 2-3 whole cloves (or a pinch of ground cloves)

Method

  1. Rub the cold butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the egg yolk and enough ice-cold water to bind into a firm pastry dough. Wrap in clingfilm and chill for 30 minutes.
  2. Preheat oven to 190°C (170°C fan). Divide the pastry into two portions (one slightly larger for the base).
  3. Roll out the larger portion and use it to line a shallow 20cm plate or tart tin.
  4. Layer the sliced Bramley apples tightly inside the pastry base, sprinkling the caster sugar and cloves between the layers.
  5. Roll out the remaining pastry, dampen the edges of the base with water, and place the pastry lid on top. Press the edges together to seal and trim any excess.
  6. Cut a small slit in the center for steam to escape. Bake for 35-40 minutes until golden brown. Dust with extra sugar while hot and serve with warm custard.

Unlike an American pie, a traditional Irish apple tart is baked flat on an enamel plate or shallow tin. It features a crisp, shortcrust pastry filled with tart local Bramley apples and a hint of clove, dusted with sugar.