I took a stab at making Hughie’s granny’s apple tart. He loved it growing up, and his granny Sheila would make them for him all the time. Now, his mom Theresa makes them (you can do rhubarb, too) and it’s beautiful to watch how it is second nature for her.
The recipe is simple, but my dough was a little too dry and tore, which explains the avant-garde air holes on top.
Granny’s Apple Tart
This makes enough dough for two tarts
1lb self-raising flour (or add 2 1/2 teaspoons baking powder)
Cold waterCooking Apples
For my American readers, in Ireland recipes are done by weight, not volume. I frequently use online converters to translate recipes. 1lb of flour is just over 3 1/2 cups, I believe.
- Cut the butter in to chunks, and mix into the flour with your fingers until you have coarse crumbs (mix in your baking powder first if you aren’t using self-raising flour).
- Add water a little at a time and knead to form a smooth dough. Form a ball and set aside.
- Peel, core, and slice your apples fairly thin, about 1/8 of an inch. I used about 6 for one tart.
- Cut the ball of dough in four and roll 1/4 out evenly. Place in the bottom of tart pan.
- Fill the pan with apples. You want a nice big heap because they shrink when they cook. Sprinkle with sugar. How much? Depends on how sweet your apples are and how sweet you like your tart.
- Roll out dough for the top. Trim the over hang. Press the edges together. Hughie’s mom uses a butter knife to press a line (not cutting the dough) and then presses her thumb, then a line again – alternating all around. It’s lovely and rustic. Poke holes on top for steam to escape.
- Bake at gas mark 6 / 200c / 400f for 30 minutes. After that, keep checking until it’s nice and browned.
- Enjoy with whipped cream. We didn’t have any so I made a faux creme fraiche out of yogurt, maple syrup and cinnamon.
I didn’t have a rolling pin, but a wine bottle will do in a pinch!