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Ballycross Apple Tart With Mairead Finnegans Sweet Shortcrust Pastry
Trish Deseine’s Ballycross Apple Tart with Mairead Finnegan’s Sweet Shortcrust Pastry
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.Print this Recipe Send to a friend Share
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
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.