Ballycross Apple Tart with Mairead Finnegan’s Sweet Shortcrust Pastry by Trish Deseine

Ballycross Apple Tart with Mairead Finnegan’s Sweet Shortcrust Pastry by Trish Deseine

I’ve made a little extra effort on the décor here, as it’s a great way to use up the extra pastry and also to vary the textures in each slice. The apples under the pastry will poach slightly more than those left exposed. Drizzle with honey and serve with yoghurt.  

Serves 6-8 | 20 mins prep | 25 mins cooking

Ingredients

  • 1 Roll It sweet shortcrust pastry

  • Approx. 6 Ballycross Apples, peeled, cored and sliced

  • 1 egg, beaten with a little milk or water

  • 50g butter cut into small cubes

  • A little honey or demerera sugar

  • Yoghurt or cream to serve


Method

Defrost the pastry and roll it out.

Pre heat the oven to 180C.

Fill a 22cm/24 cm loose-based tart tin with the pastry and trim the edges.

Cut out little fluted circles of pastry with a scone cutter.

Pop the sliced apple into the tart base and place the pastry circles here and there over the top.

Brush the pastry with the beaten egg, dot with the butter and sprinkle with sugar or drizzle with honey.

Bake for 25 minutes until the apples are melting and slightly caramelised and the pastry is golden.

Take the tart out of the oven and let it cool slightly before serving.

You Might Also Like...
A super fast tasty recipe using the amazing Chimac Hot Sauce
  • 1 min read
excellent
fast & reliable delivery
an Irish family business for over 50 years
files/ef9386b492e145486ad016295ba2255f.png

join our community

Join our newsletter and look forward to new product finds, exclusive offers and delicious seasonal recipes, as well as inspirational gifting ideas.

Search