Irish apple tart

Irish apple tart

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(4 ratings)


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Cooking time

Prep: 30 mins Cook: 1 hr

Skill level

For the keen cook


Serves 8 with leftovers

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

Nutrition and extra info

Nutrition info

Nutrition per serving



  • 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

  • 500g plain flour
  • 250g butter
  • 100g sugar
  • 2 eggs

For the savoury sugar

  • 140g muscovado sugar
  • 10g Maldon sea salt
  • zest 3 lemon

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  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.

Recipe from Good Food magazine, March 2006

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mammymurray's picture

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.

berrychone's picture
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Such a refreshing flavour.

mariaprozesky's picture
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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.

badactress66's picture
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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!

doylee's picture
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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

sw77's picture

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