Apple Tart ( or cake if you are from Raheny )





Hello Bloggers and Followers 


Here is my recipe for one of the most simplest desserts you can possibly wish to make. Its apple cake, I learnt to make this with my mum when I was maybe 7 or 8,  and its been a staple Sunday lunch dessert in our house for as long I remember. Apple cake with thick custard or ice cream(preferably mint HB ice cream) in the Summer truly heavenly. When you cut in to it fresh out of the oven and the syrupy juice from the apples flows out, its a natural accompaniment to the dessert to spoon over the hot cake .

This cake ( I keep saying cake, it should be called a tart) will simply need a dinner plate as the dish to cook on.


Serves 8


For the pastry

  • 225 g Self Raising Flour
  • 115 g Margarine ( I find Stork brand to be the best)
  • Water - Tablespoon at a time. I see Tablespoon always used in cooking but who has them, 2 normal big dessertspoons equate to one Tablespoon.
  • Pinch of Salt 

For the Filling
  • 2 Large Cooking Apples
  • Sugar to taste
  • 1 egg yolk 

 

Method

1. Preheat the oven to 180C/160C fan.

2. Sift the flour and salt in to a mixing bowl.

3. Slice the margarine up in to cubes as this will make the rub in process easier.

4. Now you want to rub in the margarine in to the flour till it resembles breadcrumbs.The aim here is to use your finger tips and lift up the mixture as you rub in the margarine. When you have finished this process you will have no lumps. If you have done this correctly you will notice the palms of your hands will not be covered in pastry,  just your finger tips.

5. Now you need to add 1 tablespoon of water at a time to the mix, now be careful not to add too much water, you just want enough to bind the pastry together. Make sure to err on the side of caution as you add the water as you don't want a wet pastry. When its mixed it will resemble the following 





6. Now place the pastry in the fridge for about 30 mins or longer to rest and harden up. This gives the gluten in the flour a chance strengthen up and make the pastry easier to roll out.

7. Once you have removed from the fridge cut the pastry in half and roll out both halves with a rolling pin on a floured surface to the size of the plate you are using.

8. Place one of the rolled out halves on the plate, and if it over hangs the plate, that's ok, just trim around the plate with the back of a knife.

9. Peel, core and slice your apples and arrange on the pastry. Liberally cover with sugar about 4 tablespoons   

10. Now dab around the edge of the pasty with some water( this will act as glue for the pastry lid)

11. Place the rolled out pastry lid on , again if its too big , trim around with the back of a knife.
12. You will now need to crimp around the edge of the cake like so.


13. Then you will now need to prick the lid with a fork and cut a cross in the centre of the cake. This  is so the air can escape and ensure the cake doesn't explode.

14. Mix up 1 egg yolk with a pinch of a salt and brush this over the cake, this will create a golden brown glaze when cooked.

15. Cook for 35-40 mins, until the cake is golden brown.


When it's done, leave to cool for a few minutes but try to eat it hot, as its beautiful from the oven piping hot covered in custard.

I hope you enjoyed this post and try it out.


Thanks for reading.

Will

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