APPLE TART AND IRISH CREAM

Posted on March 3, 2024

Authentic Irish Apple Tart: Tender, shortbread-like crust, plenty of juicy apples, & a buttery crumb topping. So good with custard sauce & ice cream!

Ingredients

FOR THE CRUST:

1 1/2 cups (187.5 g) all-purpose flour

1/3 cup (40 g) powdered sugar

1/4 teaspoon (1.23 g) kosher salt

1/2 cup (113.5 g) unsalted butter, (1 stick), cold

1 egg yolk, (large)

1 1/2 tablespoons (22.18 ml) heavy cream

1/2 teaspoon (2.46 ml) vanilla extract

FOR THE FILLING:

1 1/2 cups (168 g) almond meal

2/3 cup (133.33 g) granulated sugar

2 tablespoons (29.57 g) unsalted butter, , melted

1/4 cup (59.15 ml) Calvados, or apple brandy

2 eggs, (large)

1 tablespoon (14.79 g) lemon zest

1 teaspoon (4.93 ml) vanilla extract

1/4 teaspoon (1.23 g) kosher salt

4 (728 g) apples, (medium)

2 tablespoons (29.57 g) apple jelly, (approx.), warmed slightly until thinned

FOR THE CRUMB TOPPING:

6 tablespoons (88.72 g) unsalted butter

1 1/2 cups (187.5 g) all-purpose flour

1/2 cup (100 g) granulated sugar

1 tablespoon (14.79 g) lemon zest

1/4 teaspoon (1.23 g) kosher salt

powdered sugar, (optional garnish)

Instructions

TO MAKE THE CRUST:

Preheat the oven to 375 degrees F.
Place the flour, sugar, and salt in the bowl of a food processor, and pulse to combine.
Pulse in the butter until the mixture resembles coarse breadcrumbs.
Add the egg yolk, cream, and vanilla, and process until the dough gathers itself into a ball and pulls cleanly away from the sides of the bowl.
Divide the tart dough into 6 equal portions, and on a lightly floured surface, roll each one into a 7-inch circle.
Place the dough into the tart pans, pressing it lightly against the sides and trimming off any excess.
Prick the bottoms of the unbaked tart shells a few times with a fork, then partially bake the shells for 10 minutes. (If they puff up in the middle, just press them back down gently while still warm.)

TO MAKE THE FILLING:

Place the almond meal, sugar, melted butter, Calvados, eggs, lemon zest, vanilla, and salt in a large bowl and stir to combine.
Divide the mixture equally among the 6 partially baked tart shells.
Peel, quarter, and cut the cores from the apples.
Slice the apples lengthwise into 1/8-inch slices, and arrange them on top of the almond filling.
Brush the apples lightly with jelly, then sprinkle with crumb topping.
Bake until the tarts are turning golden around the edges and the apples are tender (approx. 35 to 40 minutes).
Dust with powdered sugar, if desired, and serve warm, topped with custard sauce and vanilla ice cream.

TO MAKE THE CRUMB TOPPING:

Place the butter in a small pot over medium-low heat until melted.
Add the flour, sugar, lemon zest, and salt, and toss together with a fork until combined.

Notes

*Can also be baked in one standard-sized tart pan.

Find the recipe for custard sauce here: Creme Anglaise.

Find the recipe for vanilla ice cream here: Vanilla Ice Cream.

calories: 984kcal, carbohydrates: 121g, protein: 15g, fat: 49g, saturated fat: 22g, cholesterol: 173mg, sodium: 324mg, potassium: 217mg, fiber: 8g, sugar: 63g, vitamin a: 1182iu, vitamin c: 9mg, calcium: 98mg, iron: 4mg

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