Irish unsalted butter
4 oz., diced, chilled
2 lb., peeled, cored, sliced
Irish Apple Tart
2 h 30 m
2 h 75 m
- Prepare a medium-sized bowl, sift flour and icing sugar into it.
- Mash butter with a knife and add egg yolks and enough cold water to make the dough come together.
- Wrap up using a plastic wrap and let the dough chill for about half an hour.
- Heat the oven to 375° F/190° C/ Gas Mark 5.
- Divide the pastry into two portions so that one is a bit bigger than the other.
- Roll out the bigger part so that it’s about 12 inches in diameter.
- Put the rolled dough into a 9-inch flat pie plate (or 8-inch deep baking dish) pressing the corners with a thumb.
- Combine apple slices with all but one tablespoon of caster sugar, cinnamon, and cloves.
- Brush the pastry edge with milk.
- 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.
- Cover the apple filling with the second piece of pastry and press the edges together to seal.
- Brush with milk and sprinkle the tart with the rest of sugar.
- 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.
- Let the tart settle for at least 5 minutes, then cut, arrange the pieces on plates, and serve.