Now for the tart. Imen says that many Irish people bake pies on a regular plate. I thought that seemed like a fun idea so I looked at the bottom of my plates and found one that said it was oven-safe. It's a hideous thing that came with Chad when we got married. Good thing I kept it around though, eh?
Because plates are more shallow than pie pans, this doesn't have as much fruit as a normal apple pie would and is therefore, I suppose, considered a tart. And the crust is not regular pie crust. It is more like a cookie crust and is really good! It has LOTS of butter in it. Once a year for this treat, I guess! Although my kids all started to say they were going to choose it for their treat for FHE. Maybe more than once a year!
Irish Apple Tart on a Plate
For the apple filling
2 1/2 to 3 cups of thinly sliced apples
1/2 cup of sugar
2 tsp of cinnamon
a squeeze of one lemon (or a splash of bottled lemon juice)
1 tbsp of grated fresh ginger
Mix everything together and let sit for 30 minutes.
(Enough for two tart cases)
550g (3.5 cups plain flour)
120g (generous 2/3 cup) caster (superfine) sugar (I used regular white)
320g (scant 1 1/2 cups) unsalted butter (I used 1 1/4 c.)
pinch of salt
1 egg
2 egg yolks
1 tsp natural vanilla extract
Mix the flour, sugar and salt in a bowl; cut the butter into pieces and work it into the flour with your fingertips. Now make a well in the middle of the flour-and-butter mixture and add the egg, egg yolks and vanilla extract. Stir with a fork to incorporate the flour evenly until you have to begin using your hand. Using one hand only, bring the dry and wet ingredients together (this might take more time in the winter).
Divide the pastry in half. Roll one half as big as the plate. Fill with apple filling. Roll the other pastry half big enough to cover the plate. Cover and pinch the edges together to seal. You can flute the edges, but mine didn't stay looking too fluted once it cooked!
Recipe from irishabroad.com
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