Irish apple tart

Irish apple tart might be a good recipe to expand your dessert recipe box. This recipe serves 8. For $2.33 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 1062 calories, 11g of protein, and 43g of fat per serving. Several people made this recipe, and 270 would say it hit the spot. It will be a hit at your st. patrick day event. This recipe from BBC Good Food requires golden raisins, dark muscovado sugar, eggs, and cinnamon stick. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Similar recipes are Irish Apple Cake with Irish Whiskey Caramel Sauce, Irish Lemon Pudding Tart, and Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 60 minutes

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Ingredients:

200g golden raisins or sultana

100ml/3½fl oz Irish single-malt whiskey, plus an extr1 tablespoon for apples

250g demerara sugar

1½ kg cooking apple, peeled and cored

small knob of butter

1 cinnamon stick, very slightly crushed

284ml pot whipping cream

1 egg beaten, with 1 tablespoon milk

500g plain flour

250g butter

100g sugar

2 eggs

140g muscovado sugar

10g Maldon sea salt

zest 3 lemon

Equipment:

oven

baking sheet

blender

sieve

food processor

frying pan

bowl

Cooking instruction summary:

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. 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 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. 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. 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.

 

Step by step:


1. To make the savoury sugar, heat oven to 140C/fan 160C/gas

2. 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.

3. For the pastry, pulse the flour and butter together in a food processor until you have the texture of breadcrumbs.

4. Add the sugar and eggs and pulse until everything comes together. Wrap the pastry with cling film and chill.

5. 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.

6. 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.

7. Turn oven up to 160C/fan 140C/gas

8. Grease and flour a 28cm baking ring.

9. 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.

10. 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.

11. 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.

12. Put the apple tart on a large board. Lightly whip the cream and add the raisin whiskey to taste.

13. Serve the spiced sugar in a bowl on the side to sprinkle over.


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