An Irish Apple Tart On A Plate Recipes

IRISH APPLE TART

Steps:

• To make the savoury sugar, heat oven to 140C/fan 160C/gas 1. Scatter the muscovado sugar, Maldon sea salt and lemon zest over a baking sheet, then leave in the oven for 15 mins to dry out. Leave to cool, then blitz in a blender. Pass through a large-holed sieve to remove any big lumps, then set aside.
• For the pastry, pulse the flour and butter together in a food processor until you have the texture of breadcrumbs. Add the sugar and eggs and pulse until everything comes together. Wrap the pastry with cling film and chill.
• Tip the raisins into a pan with the whisky, and add 1 tsp of the sugar. Bring to a simmer, then leave to one side.
• Cut the apples into large wedges and melt the butter in a heavy-based pan. Toss the apples in the butter, then add half the demerara sugar, the cinnamon stick and a healthy splash of whiskey. Cook the apples for 3-4 mins until coloured, then place in a sieve to drain away excess juices.
• Turn oven up to 160C/fan 140C/gas 3. Grease and flour a 28cm baking ring. Roll two-thirds of the pastry to the thickness of a £1 coin and line the ring. Chill for at least 20 mins. Prick pastry with a fork, then bake blind in the oven for around 10 mins. Brush with beaten egg, then return to the oven for 5 mins. Repeat this process again, cooking for another 5 mins - this will keep the pastry crisp. Leave to cool, then add the apple and raisin mixtures reserving any whiskey that has not been absorbed by the raisins. Roll a lid for the tart with the remaining pastry and place on top of the tart, egg washing to secure edges. Prick the top to release steam, egg wash the top of the pastry and sprinkle with the remaining demerara sugar. Turn oven to 180C/fan 160C/gas 4 and cook for 20 mins, until the top is golden.
• Put the apple tart on a large board. Lightly whip the cream and add the raisin whiskey to taste. Serve the spiced sugar in a bowl on the side to sprinkle over.

AN IRISH APPLE TART ON A PLATE

Steps:

• Mix the flour and salt in a bowl then using your finger tips rub in the butter or margarine and the lard or shortening until the mixture resembles breadcrumbs.
• Add enough of the cold water to form firm dough.
• Roll out ¾ of the pastry on a lightly floured surface and use to line an oven proof plate.
• Cover with the apples and place in the cloves and sprinkle on the cinnamon and sugar.
• Roll out the remaining pastry and use to cover the pie moistening the edges to seal the lid.
• Flute the edges and decorate with the trimmings of the pastry.
• Cut a vent in the top of the pie and brush the top with milk.
• Bake in a pre-heated oven at 200°C/400°F gas mark 6 for about 30 minutes or until the pastry is golden.
• Serve with custard or cream.

CLASSIC IRISH APPLE TART RECIPE

Steps:

• Preheat the oven to 400°F (200°C).
• Peel and core the apples, and then cut them into ¼-inch (6mm) thick slices.
• Place the apple slices in a bowl and toss with the sugar. Set aside.
• On a floured surface, roll out one pie crust ¼-inch (6mm) thick and line a 9-inch (23cm) pie dish with it.
• Pour the apple filling into the crust.
• Roll out the second pie crust a bit larger than the bottom crust and cut out decorative vent holes with a knife or small cookie cutter. Set aside the cutouts.
• Brush the edges of the bottom crust with egg wash before draping the top crust over the apples.
• Trim the edges so that about a ½-inch (12mm) of crust hangs past the edges of the pan. Tuck this overhang underneath the bottom crust and crimp all around with your fingers or a fork to seal. If you wish, decorate the edges of the pie with the cutouts, using egg wash to help the pastry adhere.
• Brush the pastry with the egg wash and bake for about 35-45 minutes, or until the crust is golden and the apples are tender. (if the pastry starts to over-brown before the apples are cooked, cover the pie with foil for the remainder of the cooking time.
• Let cool down for 30 minutes before serving with ice cream. Store leftovers, loosely covered, at room temperature for up to 2 days.

MUM'S IRISH APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
• To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
• Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
• To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
• Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.

IRISH APPLE PIE

Steps:

• Preheat oven to 375 F.
• Combine potato, butter, cinnamon, ginger and brown sugar.
• Mix well.
• Blend in flour.
• Reserve 3/4 cup for top of the pie.
• On a sheet of waxed paper or better still parchment paper, pat the remaining dough into a circle slightly larger than a 9-inch pie plate.
• Place a well-greased pie plate over dough.
• Lift and invert the dough into the pan.
• Remove waxed paper.
• Arrange apple slices of potato mixture.
• Sprinkle with 2 Tbsp.
• brown sugar.
• Pat remaining 3/4 cup of potato mixture onto a 9-inch circle of waxed paper.
• Invert over filled pie.
• Peel off paper, crimp and seal edges of dough around pie.
• Cut a vent in the centre of the pie.
• Bake 45 to 50 minutes.
• Brush top with 1 tsp.
• melted butter and sprinkle with granulated sugar a few minutes before removing from oven.
• Serve hot with whipped cream.
• Serves 6.
• One Potato Two Potato.