Homemade Apple Tart There is something about the sight and smell of freshly baked homemade apple tart, custard and ice cream, that brings me right back to my mothers small kitchen in Donegal. I think most Irish people would agree this dish is a reminder of home. As children my mother baked it regularly, while we waited enthusiastically, as she prepared the pastry and apples and the heavenly aroma of apples, cinnamon and cloves filled our kitchen. In Ireland we traditionally cook the tart on a ovenproof plate instead of a large pie dish.
You will need Pre-heat the oven to 190°C (375°F/gas mark 5). Lightly dust the work surface with flour. You will need a ovenproof plate or pie dish approximately 20-25 in diameter. In Ireland we traditionally cook our apple tart on a ovenproof plate.
Pastry 200g/7oz plain flour, ½ tsp. salt, 25g icing sugar/1 oz/ 2 tbsp, 100g butter, 2 egg yolks 1tsp of vanilla extract 3tbsp cold water.
For the filling you need: 4 Large Apples (peeled, cored and sliced) 100g/4oz castor sugar Pinch of ground cloves ¼ tsp. Cinnamon 1 tbsp. of milk Icing Sugar to dust
- Sieve flour, icing sugar & salt into a large bowl.
- Cut the butter into small pieces & add to the flour. Rub it into it until it resembles breadcrumbs.
- Then mix in the egg yolks & vanilla extract.
- Add sufficient water and mix to a soft dough with the knife until it comes together.
- Place on a floured board and divide in two one slightly bigger than the other. Wrap them in cling film and place in the fridge for 25 minutes.
- Mean while prepare the apples. Peel, core & slice the apples and put them into a bowl and add the castor sugar. Add the cloves and cinnamon and stir well into the apples.
- Remove the pastry from the fridge and roll out the larger piece until it’s approximately an inch bigger in diameter to your dish or plate.
- Place apple mixture on the pastry leaving about 1 inch around the edge and brush the edge of the pastry with a little milk.
- Roll remaining pastry about an inch bigger in diameter to your dish and place on top. Press the edges together slightly with your fingers to seal the tart.
- Cut around the edge of the pastry using the side of the dish as a guide.
- Dampen edge of base pastry with cold water to seal.
- Seal the edges by using a fork.
- Use the left over pastry to make decorative feature for the tart.
- Brush the top of the tart with a little milk.
- Put a cut on top of pastry to allow steam to escape.
- Bake in the oven for 30 minutes, then reduce the oven to 180°C (350°F/gas mark 4) and bake for another 20-25 minutes, until it is a beautiful golden brown.
- Place on a wire tray and when cool sprinkle with icing sugar.
There you have it!!!!! An Irish Mammy’s apple tart. This would typically be served with custard and cream.