Irish Apple Tart

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BakingServes 8 · 1 hr

Not a pie, not a crumble — a proper double-crust tart on a plate, the way it's been made in Irish kitchens forever. Served with cream, always.

Ingredients

  • 2½ cups plain flour — Odlums
  • ½ cup cold butter, cubed — Kerrygold
  • ¼ cup sugar, plus extra for the apples
  • 1 egg
  • 3 tbsp cold water
  • 5 cooking apples, peeled and sliced
  • 2 cloves (optional)
  • Milk, for brushing

Method

  1. Rub the butter into the flour with your fingertips until it looks like breadcrumbs. Stir in the sugar.
  2. Beat the egg with the water and mix in to form a dough. Wrap and chill 30 minutes.
  3. Heat the oven to 375°F. Roll out just over half the pastry and line a pie plate.
  4. Pile in the apples, sprinkle generously with sugar, and tuck in the cloves if using.
  5. Roll the remaining pastry for a lid. Damp the edges, press together, and crimp with a fork.
  6. Cut a couple of slits in the top, brush with milk, dust with sugar, and bake 40–45 minutes until golden.

Tip: Cooking apples matter here — eating apples hold their shape and won't collapse into the soft, jammy filling you want.

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