Irish apples are an Autumn and Winter delicacy so should definitely feature in some shape or form as part of your festive feasting!!
This Winter Spiced Apple Tart make sure the apples are still the star nestled in a mellow and warming spicy mix with a thin pastry crust.
If you are seeing and hearing the word “pastry” and thinking nope, nada, not me….then think again! Honestly this pastry is very forgiving and just needs a little time in the fridge to firm up. The pastry can be stored in the fridge for up to 1 week so make a batch and have on hand for a quick dessert.
- 180g plain flour
- 1 tbsp caster sugar
- ½ tsp salt
- 115g butter, diced and cold
- 1 tbsp apple cider vinegar
- 60ml cold water
- 60g caster or brown sugar
- 2 tbsp lemon zest
- 1 tbsp freshly grated ginger
- 1 tbsp lemon juice
- 3 tsp vanilla extract
- ¼ tsp ground cinnamon and ¼ tsp ground cardamom or ½ tsp ground mixed spice
- 3 medium apples, cored and thinly sliced
- 1 egg
- Mix the flour, sugar and salt together in a large mixing bowl.
- Work the butter through with your fingertips until a bread crumb like texture is formed.
- Stir the apple cider vinegar and water together and gradually add to the flour mixture until a dough ball forms.
- Wrap the dough in parchment and place in the fridge for at least 1 hour.
- Remove the dough from the fridge and preheat the oven to 200°C/180°C fan/400°F. Line a rectangular baking tray with parchment.
- Roll out your dough into a large 1cm thick circular shape (make sure it will fit back onto your baking tray!!). Place the dough onto the prepared baking tray.
- Mix the caster sugar and lemon zest together until the sugar begins to dissolve. Add in all the remaining ingredients excluding the egg and stir well together.
- Spread the spicy, sugar and lemon mix all over the dough.
- Spread the apples into a fan shape on top of the spice mix leaving a dough border. Fold the dough border in to seal the apples.
- Whisk the egg with 1 tablespoonful of water and brush all the dough border.
- Bake in the oven for 30-35 minutes or until golden brown. Allow to cool for 5 minutes before removing from the tray and cooling fully on a wire rack or else serving warm with a dab of creme fraiche, plain yoghurt or vanilla ice-cream!!