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Irish Apple Tart

A community recipe by Busylizzy

Not tested or verified by Nigella.com

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Introduction

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

Ingredients

Serves: 4-6

Metric Cups

For the Filling

200 grams sultanas (or raisins)
100 millilitres whiskey (irish single malt)
250 grams demerara sugar
1½ kilograms cooking apples (peeled and cored)
1 knob of butter
1 cinnamon stick (slightly crushed)
284 millilitres whipping cream
1 medium egg (beaten with splash of milk)

For the Pastry

500 grams plain flour
250 grams butter
100 grams sugar
2 medium eggs

For the Savoury Sugar

140 grams light brown muscovado sugar
10 grams Maldon salt
3 lemons (zest)

For the Filling

7 ounces golden raisins (or raisins)
3½ fluid ounces whiskey (irish single malt)
9 ounces turbinado sugar
3⅓ pounds apples (peeled and cored)
1 knob of butter
1 cinnamon stick (slightly crushed)
9⅞ fluid ounces heavy cream
1 medium egg (beaten with splash of milk)

For the Pastry

18 ounces all-purpose flour
9 ounces butter
4 ounces sugar
2 medium eggs

For the Savoury Sugar

5 ounces light brown sugar
ounce sea salt flakes
3 lemons (zest)

Method

Irish Apple Tart is a community recipe submitted by Busylizzy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To make the savoury sugar,

heat oven to 140C/fan 160C/gas

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 cooking apples into large wedges and melt the butter in a heavy-based pan. Toss the cooking apples in the butter, then add half the demerara sugar, the cinnamon stick and a healthy splash of whiskey. Cook the cooking 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 Â£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 cooking 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 cooking 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.

To make the savoury sugar,

heat oven to 140C/fan 160C/gas

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 turbinado 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 Â£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.

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.