We're all Irish on March 17th
No green beer here, but a fabulous Irish dinner at Supperclub. I consulted with the Irish man on traditional Irish desserts and was told apple tart with warm custard. Well, I didn't have warm custard (unless you count the amount of Jameson's in the whipped cream) but I had beautiful, luscious apple tart. It was delicious. Pretty sure that's a fact since I have none leftover. The crust was interesting because it wasn't really a tart or pie crust but more like a sugar cookie dough. Nummy nummy!
200 g golden raisins or sultana
Irish whiskey, plus and extra splash for the apples
250 g demerara sugar
1 kg cooking apple, peeled & cored
small knob of butter
1 cinnamon stick, very slightly crushed
whipping cream
1 egg beaten, with a splash of milk
Pastry
500 g plain flour
250 g butter
100 g sugar
2 eggs
Savoury Sugar
140 g muscovado sugar
10 g sea salt
zest of 3 lemons
1. To make the savoury sugar heat oven to 140 C/fan 160C/gas, scatter the muscovado sugar, sea salt and lemon zest over a baking sheet and leave in the oven for 15 minutes to dry out. Leave t cool then blitz in a blender. Set aside
2. Pastry - pulse flour & butter in a food processor until you have the texture of breadcrumbs. Add the sugar & eggs and pulse until everything comes together. Wrap in cling film & chill.
3. Put the raising into a pan with the whiskey, add 1 tsp of sugar, bring to a simmer and leave to one side.
4. Cut apples into large wedges and melt butter in heavy based pan. Toss apples in butter then add half the demerara sugar, the cinnamon stick and a healthy splash of whiskey. Cook the apples 3-4 minutes until coloured then place in a sieve to drain away excess juices.
5. Turn oven up to 160C/fan 140C/gas, grease & flour a baking ring, pie tin. Roll 2/3 of the pastry into the thickness of a pound coin and line the ring. Chill for at least 20 minutes. Prick pastry with a fork then bake blind in the overn for around 10 minutes. Brush with beaten egg then return to oven for 5 mins. Repeat process again, cooking for another 5 minutes this will keep pastry crisp. Leave to coll, then add apple & raisin mixture reserving any whiskey that has not been absorbed by the raisins. Roll a lid for the tart with remaining pastry and place on top of tart, egg washing to secure edges. Prick the top to release steam, egg wash the top of the pastry and sprinkle with the remaining demerara sugar. Turn oven to 180C/fan 160C/gas and cook for 20 minutes or until the top is golden.
6. Serve apple tart with the cream whipped with raisin whiskey to taste. Sprinkle with spice sugar.
You can do what I did and use Google to translate the measurements. I didn't write it down as I did it and don't remember. This is definitely a labor of love to create. A delicious one though.
200 g golden raisins or sultana
Irish whiskey, plus and extra splash for the apples
250 g demerara sugar
1 kg cooking apple, peeled & cored
small knob of butter
1 cinnamon stick, very slightly crushed
whipping cream
1 egg beaten, with a splash of milk
Pastry
500 g plain flour
250 g butter
100 g sugar
2 eggs
Savoury Sugar
140 g muscovado sugar
10 g sea salt
zest of 3 lemons
1. To make the savoury sugar heat oven to 140 C/fan 160C/gas, scatter the muscovado sugar, sea salt and lemon zest over a baking sheet and leave in the oven for 15 minutes to dry out. Leave t cool then blitz in a blender. Set aside
2. Pastry - pulse flour & butter in a food processor until you have the texture of breadcrumbs. Add the sugar & eggs and pulse until everything comes together. Wrap in cling film & chill.
3. Put the raising into a pan with the whiskey, add 1 tsp of sugar, bring to a simmer and leave to one side.
4. Cut apples into large wedges and melt butter in heavy based pan. Toss apples in butter then add half the demerara sugar, the cinnamon stick and a healthy splash of whiskey. Cook the apples 3-4 minutes until coloured then place in a sieve to drain away excess juices.
5. Turn oven up to 160C/fan 140C/gas, grease & flour a baking ring, pie tin. Roll 2/3 of the pastry into the thickness of a pound coin and line the ring. Chill for at least 20 minutes. Prick pastry with a fork then bake blind in the overn for around 10 minutes. Brush with beaten egg then return to oven for 5 mins. Repeat process again, cooking for another 5 minutes this will keep pastry crisp. Leave to coll, then add apple & raisin mixture reserving any whiskey that has not been absorbed by the raisins. Roll a lid for the tart with remaining pastry and place on top of tart, egg washing to secure edges. Prick the top to release steam, egg wash the top of the pastry and sprinkle with the remaining demerara sugar. Turn oven to 180C/fan 160C/gas and cook for 20 minutes or until the top is golden.
6. Serve apple tart with the cream whipped with raisin whiskey to taste. Sprinkle with spice sugar.
You can do what I did and use Google to translate the measurements. I didn't write it down as I did it and don't remember. This is definitely a labor of love to create. A delicious one though.