Irish apple tart

Irish apple tart

This recipe is based on the apple pie that chef Richard Corrigan's mother used to make every St Patrick's Day

Difficulty and servings

For the keen cook

Serves 8 with leftovers

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Per serving

1024 kcalories, protein 11g, carbohydrate 148g, fat 44 g, saturated fat 26g, fibre 5g, sugar 100g, salt 1.89 g

Recipe from Good Food magazine, March 2006.

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Latest comments and suggestions

  • Binder photo sw77

    17 March 2009

    sw77 commented on this recipe

    OMG!!! Definitely not for the calorie counters!!

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  • Binder photo Doylee

    10 October 2009

    Doylee commented on this recipe

    Havnt tried my hand an apple tart in years; to be kinda precise, the last tart I baked would have been about 1990 in a home economics class in Scoil Mhuire, Ballinasloe, Co Galway, Eire! I forgot the apples! I had to sadly omit the Uisce beatha from this recipe (for sanity reasons!) and instead used orange juice when I think mixed nicely with the sugar, raisins, cinnamon and apples making a gorgeous glaze. It is for a special occasion for a group of LAA Ladies in King's Cross tomorrow! It's still in the oven and smells of Christmas-only 76 days til Christmas All the best Doylee x

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  • Binder photo Doylee

    10 October 2009

    Doylee rated this recipe

    5 stars

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  • Binder photo Mama Bee

    15 November 2009

    Mama Bee rated and commented on this recipe

    4 stars

    I cheated and used shop bought shortcrust pastry, and served with vanilla ice cream, however t was more than sweet enough in my opinion. For my family's taste it would have been sugar overload with sweet pastry, flavoured cream and savory sugar. The tart itself was delicious and I will be making again but I'd use a plain shortcrust again and serve with Vanilla ice cream or custard. Also I took this out after 20 minutes but I should have left it in longer, possibly another 10 minutes andI'd sprinkle less sugar over the top. Although it says "For the Keen Cook" it was very simple. The instructions make it look more complicated than it really is!

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  • Binder photo Mientjie

    17 March 2011

    Mientjie rated and commented on this recipe

    4 stars

    This was DELICIOUS - made an enormous pie, served at least 15. I also found that 30-35 minutes gave the pie a better golden colour. I was serving it with vanilla ice cream, and I used eating apples, so I cut down drastically on the sugar: only 4 tablespoons in the pastry, 1 tablespoon with the apples, and 1 tablespoon sprinkled over the top of the pie, and it was enough. I did make the savoury sugar though - the flavour of the lemon and salt complemented the apples to perfection! The taste of the whiskey came through beautifully too.

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  • Binder photo Berrychone chambres d'hot

    17 March 2011

    Berrychone chambres d'hot rated and commented on this recipe

    4 stars

    Such a refreshing flavour.

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  • Binder photo mammymurray

    17 March 2011

    mammymurray commented on this recipe

    Had a good laugh when I saw this recipe. I think Maldon sea salt and muscovado sugar would have been in short supply in Ireland in Mammy Corrigans day.

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Difficulty and servings

For the keen cook

Serves 8 with leftovers

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr

Truly irresistible

Ingredients

  • 200g golden raisins or sultanas
  • 100ml/3½fl oz Irish single-malt whiskey , plus an extra splash for apples
  • 250g demerara sugar
  • 1½ kg cooking apples , peeled and cored
  • small knob of butter
  • 1 cinnamon stick , very slightly crushed
  • 284ml pot whipping cream
  • 1 egg beaten, with a splash of milk

FOR THE PASTRY

FOR THE SAVOURY SUGAR

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Per serving

1024 kcalories, protein 11g, carbohydrate 148g, fat 44 g, saturated fat 26g, fibre 5g, sugar 100g, salt 1.89 g

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