INGREDIENTS
Servings: 8
All-purpose flour
8 oz.
Icing sugar
2 tbsp.
Irish unsalted butter
4 oz., diced, chilled
Egg yolks 
2
Ice-cold water
2-3 tbsp.
Cooking apples
2 lb., peeled, cored, sliced
Caster sugar
4 oz.
Cinnamon
¼ tsp.
Ground cloves
1 pinch.
Milk
1 tbsp.
Irish Apple Tart
Prep:
45 m
Cook:
2 h 30 m
Ready in:
2 h 75 m
DIRECTIONS
  1. Prepare a medium-sized bowl, sift flour and icing sugar into it.
  2. Mash butter with a knife and add egg yolks and enough cold water to make the dough come together.
  3. Wrap up using a plastic wrap and let the dough chill for about half an hour.
  4. Heat the oven to 375° F/190° C/ Gas Mark 5.
  5. Divide the pastry into two portions so that one is a bit bigger than the other.
  6. Roll out the bigger part so that it’s about 12 inches in diameter.
  7. Put the rolled dough into a 9-inch flat pie plate (or 8-inch deep baking dish) pressing the corners with a thumb.
  8. Combine apple slices with all but one tablespoon of caster sugar, cinnamon, and cloves.
  9. Brush the pastry edge with milk.
  10. Stuff the mixed apple filling into the lined pie plate or deep pie dish, then roll out the second pastry piece in a circle that is a bit bigger than the pie dish.
  11. Cover the apple filling with the second piece of pastry and press the edges together to seal.
  12. Brush with milk and sprinkle the tart with the rest of sugar.
  13. Bake for about 25 to 30 minutes, then reduce the temperature to 350° F/180° C/ Gas Mark 4 and cook for 20-25 more minutes until golden brown.
  14. Let the tart settle for at least 5 minutes, then cut, arrange the pieces on plates, and serve.

 

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