Chef's Delight: Granny Annie's Apple Tart
A WORD FROM THE CHEF
My granny, Annie Sheridan from Drumbannon in Bailieboro passed on this recipe. You can’t beat a good Cavan apple tart particularly with good Cavan apples from our trees!
INGREDIENTS
For the pastry
225g (8 oz) plain flour
175g (6 oz) butter (cold and diced)
25g (1 oz) caster sugar
One egg
2–3 tbsp cold water (as needed)
For the filling
Four to five cooking apples
75–100g (3–4 oz) caster sugar (adjust depending on apple tartness)
Lemon juice to stop discolouration if preparing the apples ahead.
1tsp of vanilla extract
A small amount of butter (for dotting on top)
Extra sugar for sprinkling on top
METHOD
Sift the flour into a bowl. Add the butter and rub in with your fingertips until it resembles fine breadcrumbs.
Stir in the caster sugar.
Add the egg and enough cold water to bring it together into a soft dough.
Wrap in cling film and chill in the fridge for at least 30 minutes.
Peel, core, and thinly slice the apples.
Toss with sugar (and a little lemon juice, and vanilla if using). Set aside.
Preheat the oven to 190C.
Roll out two-thirds of the pastry and line a buttered 20–23cm (8–9 inch) tart tin or pie plate.
Fill with the sliced apples, mounding slightly in the centre.
Dot with a little butter.
Roll out the remaining pastry and place over the apples as a lid. Press edges to seal and crimp or flute. Cut a slit or small cross in the centre.
Brush with a little water or milk and sprinkle with sugar.
Bake for 35-45 mins and allow to cool before serving warm with whipped cream and custard.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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