The tender, sweet taste of an Irish Apple Tart make it a glorious finish to a hearty meal or perfect pairing for afternoon tea or coffee.
Irish Apple Tart
Author: Epicurus.com Kitchens
Recipe type: Baked Goods
- 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
- 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.
- Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
- 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.
- Preheat oven to 350F (180C). Grease a 9-inch (23 centimeters) ovenproof plate or an Irish tart plate with a little butter.
- Into a lightly floured surface roll first piece of dough until it's about 12-inch (30 centimeters) in diameter.
- Line the prepared plate with the rolled dough and press the edges. Cut the excess dough.
- Arrange the apples over the crust.Brush with water the edges of the crust.
- Roll the other piece of dough and cover the apples. Seal the edges and cut away the excess.
- Bake for 40 to 50 minutes until the crust is golden brown.