There’s something truly comforting about a freshly baked apple tart – the warm aroma of apples and buttery pastry filling the kitchen is enough to transport anyone straight to an Irish granny’s table. Here is a recipe for a Traditional Irish Apple Tart. It’s rustic, simple, and absolutely delicious.
Traditional Irish Apple Tart Recipe
| Ingredient | Metric | Imperial / Cups |
|---|---|---|
| Plain flour | 225g | 1 3/4 cups |
| Butter | 125g | 1/2 cup (1 stick) |
| Cooking apples | 4 large | 4 large |
| Cornflour | 2 tablespoons (about 30g) | 2 tablespoons |
| Sugar | 4–6 tablespoons | 4–6 tablespoons |
| Ice-cold water | 5–6 tablespoons | 5–6 tablespoons |
| Egg (for egg wash, optional) | 1 | 1 |
Step 1: Make the Pastry
Start by sifting your flour into a large bowl to keep it light and lump-free. Cube the butter and rub it into the flour with your fingertips until the mixture resembles fine sand. Be careful not to overwork it – warm hands can make the pastry greasy.
Add ice-cold water, a little at a time, using a butter knife to bring the mixture together. Once it starts to form clumps, gently bring it into a ball with your hands. Wrap (or place in a container) and chill in the fridge for about an hour. Chilling ensures a flaky, buttery pastry.
Step 2: Prepare the Apples
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While the pastry chills, peel and slice the apples. Don’t worry about perfect shapes – a rustic look is part of the charm. Toss the slices with cornflour to absorb excess juice and prevent a soggy tart.
Step 3: Roll Out the Pastry
Divide the dough into two portions – one slightly larger for the lid. On a floured surface, roll each piece out evenly, lifting and turning the pastry as you go to prevent sticking. Line your buttered baking dish (traditionally a plate works just fine!) with the base pastry, and prick it with a fork to let steam escape.
Step 4: Assemble the Tart
Layer the apples into the pastry base, then sprinkle with sugar for sweetness. Lightly dampen the edges of the pastry with water, then gently place the top pastry over the apples. Trim any excess, press the edges together with a fork, and cut a few small slits in the top to let steam escape.
Brush with beaten egg (or milk) for a golden finish.
Step 5: Bake
Place your tart into a preheated oven at 190°C for 10 minutes. Then reduce the heat to 180°C and bake for another 20–25 minutes, until golden brown and crisp.
The Result
A beautifully rustic tart with buttery, flaky pastry and sweet, soft apples. Serve warm with a dollop of cream, a scoop of ice cream, or just as it is – pure Irish comfort food.
How to Store Traditional Irish Apple Tart
Store your apple tart in an airtight container at room temperature for up to two days. For longer storage, keep it in the fridge where it will last for up to four days. To enjoy, gently warm it in the oven to bring back that lovely flaky texture.
Can You Freeze Traditional Irish Apple Tart?
Yes, you can freeze the tart either before baking or after it has cooled. Wrap it tightly in cling film and foil to prevent freezer burn. When ready to eat, thaw overnight in the fridge and reheat in the oven until warmed through and crisp.
Common Troubleshooting: Why Is My Pastry Not Flaky?
Flakiness depends on keeping the butter cold and not overworking the dough. If your pastry turns out tough or dense, it’s likely because the butter melted too much during mixing or you kneaded the dough excessively. Always use ice-cold water and chill the dough before rolling out.
If you make this Traditional Irish Apple Tart, we would love to hear how it turns out! Tag us in your creations and let us know if it brought a little taste of Ireland into your home.
Other Dishes to Try
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