90 min
Irish Apple Tart
Recipe GLPRffe0688d837c88
A classic Irish dessert featuring spiced cooking apples and whiskey-soaked golden raisins baked in a buttery pastry crust. Topped with a savory-sweet muscovado sugar and lemon zest blend, and served with whiskey-infused whipped cream.
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Ingredients
200 g golden raisins
100 ml Irish single-malt whiskey
15 ml Irish single-malt whiskey, extra splash for apples
250 g demerara sugar
1½ kg cooking apples, peeled and cored
15 g butter
1 stick cinnamon stick, lightly crushed
500 g plain flour
250 g butter for pastry
100 g sugar for pastry
2 eggs for pastry
1 egg beaten with a splash of milk
140 g muscovado sugar
10 g Maldon sea salt
3 zest lemon zest
284 ml whipping cream
Directions
Preheat the oven to 140°C (160°C fan, gas 1). Combine the muscovado sugar, sea salt, and lemon zest on a baking sheet and place in the oven for 15 minutes to dry out completely. Remove and allow to cool, then pulse in a blender until fine. Sift through a large-holed sieve to remove lumps and reserve.
Make the pastry by pulsing together the flour and 250g butter in a food processor until the mixture resembles breadcrumbs. Add the 100g sugar and 2 eggs, then pulse until the dough just comes together. Wrap tightly in plastic wrap and refrigerate.
Pour the golden raisins into a saucepan with 100ml whiskey and 1 teaspoon of demerara sugar. Bring to a simmer over medium heat, then remove from the heat and set aside.
Cut the peeled and cored apples into large wedges. Melt the small knob of butter in a heavy-bottomed pan over medium-high heat. Toss the apple wedges in the melted butter, then add half the demerara sugar, the crushed cinnamon stick, and a splash of whiskey. Cook for 3-4 minutes until the apples are golden, then transfer to a sieve to drain excess juices.
Increase the oven temperature to 160°C (140°C fan, gas 3). Grease and lightly flour a 28cm tart ring. Roll out two-thirds of the chilled pastry to the thickness of a £1 coin and line the ring. Chill for at least 20 minutes.
Prick the lined pastry base with a fork and bake blind for about 10 minutes. Brush the pastry with the beaten egg mixture and return to the oven for 5 minutes. Repeat the egg wash and baking process once more for an additional 5 minutes to ensure the pastry stays crisp. Remove and allow to cool.
Fill the cooled pastry shell with the drained apple and raisin mixtures, reserving any whiskey that hasn't been absorbed by the raisins. Roll out the remaining pastry to form a lid, place on top of the tart, and seal the edges with the beaten egg mixture. Prick the top of the pastry to allow steam to escape, then brush with the beaten egg and sprinkle with the remaining demerara sugar.
Increase the oven temperature to 180°C (160°C fan, gas 4) and bake the tart for 20 minutes until the pastry top is golden brown.
Transfer the baked tart to a serving board. Lightly whip the cream and stir in the reserved whiskey from the raisins to taste. Serve the tart warm or at room temperature with the whiskey cream on the side and the spiced muscovado sugar blend available for sprinkling.
