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Irish Apple Tart - thelastfoodblog.com

Irish Apple Tart

A simple Irish tart.
Course Dessert
Cuisine Irish
Diet Vegetarian
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 6 -8
Calories 511kcal


For the pastry

  • 225 g plain flour
  • ¼ level tsp of salt
  • 140 g butter chilled plus extra for greasing the pie dish
  • 4-5 tbsp chilled water
  • 2 large free-range egg yolks
  • 2 tbsp of milk

For the filling

  • 900 g cooking apples , peeled, cored and cut into thick slices
  • The juice of half a medium lemon
  • 3 tbsp golden castor sugar
  • tsp ground cloves


  • Pre heat the oven to 180 degrees C, I use a fan assisted electric oven, please adjust according to your own oven.
  • Sift the flour and salt into a large mixing bowl, grate in the butter. Using a round tipped knife, or a pastry knife if you have one ( I used a butter knife) to mix in the butter, then using your finger tips rub the butter into the flour, until you have rough breadcrumbs.
  • Mix the egg yolks with the chilled water and again using the knife mix it into the flour and butter until it comes together into a ball, about 5 minutes. Then on a floured surface lightly kneed the pastry until it is smooth, wrap it in cling film and chill in the fridge for at least 30 minutes.
  • In a large mixing bowl add the apples, sugar, lemon juice and ground cloves, using your hand mix well to make sure the apples are covered. Grease a 22cm pie dish or an oven proof plate.
  • Take the pastry out of the fridge, cut it into two parts, one slightly larger than the other, wrap the smaller portion and put it back in the fridge.
  • On a floured surface, roll out the pastry into a round, it should be fairly thin, please see photo. Place the pastry into the pie dish, gently press down the pastry around the edge, then brush a little milk over the edge of the pastry.
  • Place the apple mixture into the dish, arranging it evenly.
  • Roll out the remaining pastry as above. Place the pastry over the apples. Again push down gently around the edges. Then pick up the pie dish and hold it flat in the palm of your hand. Using a sharp small knife trim the excess pastry off so that the pastry is flush with the edge of the pie dish. You can use the excess pastry to make decorations for your tart.
  • You can now either pinch the edges together using your forefinger and thumb, or use a fork. I like the fork method, dip the fork into the milk and gently push the back of a fork along the edge of the pie all the way around. Then using the fork pierce some holes in the pastry to let out the steam during cooking. Brush the milk all over the pie and then bake in the oven, on the middle shelf, for about 30 minutes. Place on a cooling tray to cool slightly. Serve warm with ice cream, cream or custard.


  • Traditionally Irish apple tart was made on oven proof plates, but you can use pie dishes too if you like, I used 22cm pie dishes.
  • To freeze your apple tart, double wrap the uncooked tart in film, pop it into a freezer bag, seal tightly and place in the freezer, cook from frozen. Heat the oven to 200 degrees C, place the tart on a baking tray and place on the middle shelf, cook for 15 minutes, then reduce the heat to 180 degrees C and cook for 20 - 30 minutes, checking the pie every 10 minutes or so. You want a rich golden colour on your tart.


Calories: 511kcal | Carbohydrates: 78.6g | Protein: 6g | Fat: 21.5g | Saturated Fat: 12.6g | Cholesterol: 121mg | Sodium: 159mg | Potassium: 413mg | Fiber: 9.1g | Sugar: 38.5g | Calcium: 26mg | Iron: 3mg