Monday 18 December 2017

Neven Maguire's Homemade Apple Tart

Neven Maguire Food Recipes for the Irish Country Living.
Neven Maguire Food Recipes for the Irish Country Living.

Neven Maguire

It is hard to beat this homemade apple tart.

Feel free to mix the apples with blackberries, or try a mixture of rhubarb and strawberries, depending on what is in season.

To make your tart extra special, add a vanilla pod to a bag of sugar and leave for at least a week before using.

Serves six to eight.

you will need

225g/8oz plain flour, plus extra for dusting

2 tbsps icing sugar

100g/4oz butter

2 large egg yolks

900g/2lb Bramley cooking apples

100g/4oz golden caster sugar

¼ tsp ground cinnamon

Good pinch ground cloves

1 tbsp milk


Sift the flour and icing sugar into a bowl. Using a round-bladed knife, work in the butter then mix in the egg yolks with two to three tablespoons of ice-cold water, until the dough just comes together.

Wrap in clingfilm and chill for at least 30 minutes.

Pre-heat the oven to 190°C/ 375°F/Gas Mark 5.

Lightly dust your work surface with flour. Divide the pastry into two portions -- one slightly larger than the other -- then roll out the larger piece until it's about 30cm/12in in diameter.

Use to line a 20cm/8in pie dish or 23cm/9in flat plate, gently pressing into the corners.

Knock the sides with a round-bladed knife to give a decorative finish and place back in the fridge to chill while you peel, core and slice the apples.

Place them in a large bowl with all but one tablespoon of the caster sugar plus the cinnamon and cloves. Mix together.

Take the pastry out of the fridge, brush the edge with a little milk, then pile the apple mix into the lined pie dish.

Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.

Crimp the edges of the tart with a round-bladed knife and, using your fingers as a guide, roll out the pastry scraps and cut into leaf shapes.

Brush with milk and stick on top of the pie. Brush the pie with milk and sprinkle over the rest of the sugar.

Bake for 25-30 minutes, then reduce the oven to 180°C/350°F/ Gas Mark 4 and bake for 20-25 minutes until golden brown.

Cut into slices to serve.

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