Apple Tart

“They that will not eat Apples, may yet eat Apple tarts, which will be very wholesome for cholericke stomackes, if they be well made.”

Thomas Coghan, The Haven of Health, 1636

Besides Bertie Ahern’s infamous “don’t upset the apple tart” line, the dessert is considered a very Irish one. Apple tart was included among Irish traditional foods in Teagasc’s 2009 report, and variations, especially blackberry and apple, show up in many cookbooks.

“We are not so well off in the number of our traditional dishes, noble and sustaining as are the few that we command, that we can afford to lose one of them. Least of all can we afford to lose the apple tart.”

Belfast Telegraph, 17 Sept 1927

I have some further information on the history of apples in Ireland here – other than that, it’s a pretty straightforward dish! The double crust resembles more of the apple pie known in the United States rather than an open-faced French-style tart. The filling is simple: sugar and apples, with the optional addition of spices.

What is the difference between a sour apple and an apple pie? One is a tart apple, and the other an apple tart.

Sligo Observer, 27 Jan 1931

Apple Tart Recipe

I baked this in a tart pan, which you can do as well. You can also use storebought crust if you like. To make this recipe vegan, use plant-based butter for the crust, and swap the egg yolk for a tablespoon or two of water.

INGREDIENTS

CRUST (or two storebought pie crusts):

1 ¾ cups + 2 tablespoons (300g) all-purpose flour

⅛ teaspoon salt

10 tablespoons (140g) unsalted butter, chilled and cubed

1 cup (100g) icing (powdered) sugar

2 egg yolks

ice water

FILLING

3-4 apples

⅓ – ½ cup granulated sugar, depending on sweetness of apples

⅛ teaspoon ground cloves

1 egg

METHOD

CRUST

1. Combine flour and butter or blend in a food processor until it resembles bread crumbs

2. Add sugar, salt and yolks.

3. Slowly add ice water (1 tablespoon at a time) until it forms a dough. Wrap in cling film and chill for at least half an hour.

FILLING & ASSEMBLY

1. Preheat oven to 400°F/200°C.

2. Peel, core and slice apples, then toss with sugar and cloves.

3. Roll out one half of the dough and cover bottom of preferred tin or dish. Arrange sliced apples on top.

4. Roll out the rest of the dough and place on top. Pinch edges together and use any excess dough to make shapes. Cut steam holes in top.

5. Brush with egg and bake for 30-40 minutes until golden and apples are cooked through. If browning too quickly, cover with foil.