Tea & Tart

Edel Byrne's recipe from the National Dish challenge.


  • crumble:
  • 40g plain four
  • 50g softened unsalted butter
  • 25g brown sugar
  • 25g rolled oats
  • 50g hazelnuts (roasted & finely chopped)
  • pinch of salt
  • apple arlette:
  • all butter puff pastry (pre-made)
  • icing sugar (50g)
  • caster sugar 50g
  • cinnamon 5g
  • 2 x cooking apples (whichever irish ones are in season)
  • 2 x eating apples (whichever irish ones are in season)
  • 50g unslated butter
  • crème pastissiere filling for arlette:
  • 200ml full fat milk
  • 3 egg yolks
  • 15g cornflour
  • 10g caster sugar
  • 1 vanilla pod
  • 200ml cream (for whipping)
  • 10ml coole swan
  • white chocolate – 75g for garnish
  • tea ice-cream:
  • 200ml full fat milk
  • 3 egg yolks
  • 1 vanilla pod
  • 15g caster sugar
  • 20g maijian tea leaves
  • 1 tbslp jameson


  1. Preheat oven to 180 C.
  2. Start with the ice-cream as it needs time to cook, cool and then set in the freezer/ice-cream maker. The pastry should come second, it can be tricky to work with puff pastry so only start the crumble, apple and crème pat once the pastry is in the oven. If using an ice-cream machine the internal barrel should be in the freezer and hour before you need to use it.
  3. Tea ice-cream:
  4. Put milk, ½ vanilla pod and tea leaves in a saucepan and heat until just boiling
  5. Taste mixture for tea strength and strain out vanilla and tea leaves
  6. In a separate bowl beat the egg yolks and sugar with half the Jameson
  7. Add a small amount of hot tea mixture to the egg mix to temper, mix well before adding the rest of the tea. Transfer to clean saucepan and cook on a low to medium heat, stirring constantly until thick (5-6 mins). Check the taste and add more sugar and or whiskey to taste. The taste will be weaker when frozen so the custard should have a stronger flavour at this stage.
  8. Pour the custard into a clean bowl and sit this in a second bowl of ice, stir for a few mins until cool then put into ice-cream maker for 30 mins
  9. Arlette:
  10. Combine caster sugar and cinnamon
  11. Roll out puff pastry until 2-3mm thick, sprinkle with cinnamon sugar. Puff pastry needs to be kept cold, if it becomes too soft while rolling out place in the fridge for a few mins.
  12. Cut into even rectangles – allow 3 per serving. Put in fridge before baking to prevent shrinking while cooking.
  13. Place between 2 silicone baking sheets, put on a baking tray with a second baking tray on top. The weight will stop the pastry from rising and help caramelisation. Cook for approx. 8 mins at 180 or until dark golden brown.
  14. Set aside to cool
  15. Crumble
  16. Roughly chop hazelnuts.
  17. Put crumble ingredients in a bowl & mix with your fingers until the butter is in small lumps. Bake at 180 for 5-7 mins until golden brown
  18. Set aside aside to cool
  19. Apple:
  20. Peel apples. Use melon baller to make apple balls – 16 per serving, 8 cooking apple and 8 eating apple in each. I use 2 types of apple for contrasting flavour.
  21. Fry for 3-4 mins in unsalted butter on medium heat until golden. They should be cooked but hold their shape.
  22. Crème patissiere:
  23. Combine all ingredients except cream and whisk vigorously over medium heat until cook through and thickened – approx. 4-5 mins. Cover with cling film and leave to cool
  24. Just before serving whisk cream and fold into custard mixture, return to fridge until needed.
  25. To serve:
  26. To assemble arlette you will need place 8 cooked apple balls on the bottom layer of pastry in two rows of 4 (4 cooking & 4 eating), pipe the crème pat in between apple. Repeat for the next later with a third layer of pastry on top. Best assembled on the plate.
  27. Spoon some crumble mixture on to the plate, it will be the base for the ice-cream
  28. Put a quenelle of ice-cream on top of the crumble

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