Schlagwort-Archive: Ireland

St. Patrick’s Day: Irish Apple Tart

St. Pat's Day: Green or Irish

Zorra calls all (food) bloggers to celebrate St. Patrick’s Day by baking or cooking something green or Irish.

The Good Food Magazine had some suggestions for this day. I decided to participate with an

Irish Apple Tart

Irish apple tart 007

The most important ingredient: Irish Whiskey. The obvious difference to Scotch Whisky: The letter e , the manner of manufacturing and of course the taste. I used Tullamore Dew: The first Whiskey I ever tasted, it came in a green earthenware jug.

Delicious! The savoury salt gives an interesting kick. The making of Irish apple tart

Irish Apple Tart 001 Irish Apple Tart 002 Irish Apple Tart 003 Irish Apple Tart 004
Irish Apple Tart 005 Irish apple tart 006 Irish apple tart 007

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Irish apple tart
Categories: Baking, Pie, Apples
Yield: 8 Servings with leftovers

Irish apple tart 007 Irish Apple Tart 005


200 grams   Golden raisins or sultanas
100 ml   Irish whiskey, 3 ½ fl oz, plus an extra splash
      — for apples
250 grams   Demerara sugar
1 1/2 kg   Cooking apples, peeled and cored
      Small knob of butter
1     Cinnamon stick, very slightly crushed
284 ml   Pot whipping cream
1     Egg beaten, with a splash of milk
500 grams   Plain flour
250 grams   Butter
100 grams   Sugar
2     Eggs, size M
140 grams   Muscovado sugar
10 grams   Maldon sea salt
3     Lemons, the zest


  Recipe by Richard Corrigan in
  Good Food Magazine, March 2006, p.70

  Edited *RK* 03/17/2007 by
  Ulrike Westphal


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 heavybased 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 160 °C/fan 140 °C/gas 3. Grease and flour a 28 cm 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 180 °C/fan 160 °C/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.

: PER SERVING: 1024 kcalories, protein 11g, carbohydrate 148g, fat 44g, saturated fat 26g, fibre 5g, sugar 100g, salt 1.89g
: For the keen cook
:Prep 30 mins
:Cook 1 hr


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