Ingredients
My Granny Annie Sheridan's recipe from Drumbannon in Bailieboro. You can't beat a good Cavan apple tart, particularly with good Cavan apples from our trees.
For the pastry:
- 225g (8 oz) plain flour
- 175g (6 oz) butter (cold and diced)
- 25g (1 oz) caster sugar
- 1 egg
- 2–3 tbsp cold water (as needed)
- For the filling:
- 4–5 cooking apples
- 75–100g (3–4 oz) caster sugar (adjust depending on apple tartness)
- Lemon juice to stop discolouration if preparing the apples ahead.
- 1 tsp 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 center.
- 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 center.
- 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.
