Irish Apple Tart
Cuisine: Irish
Author: Kitchens
Prep time: 45 mins
Cook time: 50 mins
Total time: 1 hour 35 mins
Pastry Dough
  • 1 3/4 Cup (225 grams) all­purpose flour
  • 2 Tablespoons (30 grams) Demerara sugar
  • 1/2 Cup (110 grams) chilled butter, cut into cubes
  • 1 egg
  • 2 to 3 Tablespoons ice cold water
  • 1 pound (500 grams) apples (4 medium-sized apples)
  • 5 Tablespoons (75 grams) Demerara sugar
  • 1/4 teaspoon cinnamon
  • lemon zest of 1 lemon
  • juice from half of lemon
  • 1 beaten egg
  • 1 teaspoon Demerara sugar
  1. In a medium bowl whisk flour with sugar. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
  2. Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
  3. Prepare the filling. Peel, core and cut the apples into thin slices. Place them into a bowl, add the lemon juice, lemon zest, sugar and cinnamon and toss to coat.
  4. Preheat oven to 350F (180C). Grease a 9-inch (23 centimeters) oven­proof plate or an Irish tart plate with a little butter.
  5. Into a lightly floured surface roll first piece of dough until it's about 12-inch (30 centimeters) in diameter.
  6. Line the prepared plate with the rolled dough and press the edges. Cut the excess dough.
  7. Arrange the apples over the crust.Brush with water the edges of the crust.
  8. Roll the other piece of dough and cover the apples. Seal the edges and cut away the excess.
  9. Bake for 40 to 50 minutes until the crust is golden brown.
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