This Classic Irish Apple Tart is a masterpiece of simplicity, blending just four ingredients into a dessert that feels like a warm hug. With its flaky, buttery crust and tender, cinnamon-kissed apple filling, every bite is a perfect balance of sweet and tart.
The golden, caramelized edges add a delightful crunch, making it as visually stunning as it is delicious. In just over an hour, you’ll have a dessert that’s both comforting and elegant, perfect for any occasion.
The aroma of baked apples and spices will fill your kitchen, creating an irresistible invitation to indulge. This tart’s rustic charm and rich flavors make it a crowd-pleaser, whether served warm with a dollop of cream or enjoyed cold the next day.
Its straightforward preparation means you can focus on savoring the process and the results. A timeless treat that’s as easy to make as it is rewarding, this tart is sure to become a cherished favorite in your recipe collection.
Simple Ingredients for a Classic Irish Apple Tart
- Pie Crust: 2 recipes of My Best Ever Pie Crust (chilled for at least 1 hour)
- Apple Pie Filling: 4 large Bramley apples (1 ½ lbs/675 g), peeled, cored, and sliced into ¼-inch (6mm) pieces
- Granulated Sugar: ¼ cup (2 oz/57g)
- Egg Wash: 1 egg beaten with 1 tbsp water (for brushing the crust)
Step-by-Step Instructions for the Perfect Tart
- Prepare the Pie Crust: Make 2 recipes of My Best Ever Pie Crust and chill in the fridge for at least 1 hour. Once cold, divide into 2 pieces. Roll out one piece into an 11-inch round and place it into a 9-inch pie pan. Roll out the second piece into a 10-inch round for the lid. Chill both in the fridge until needed.
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Apple Filling: Peel, core, and slice the apples into ¼-inch thick pieces. Toss them with the sugar in a bowl and set aside.
- Assemble the Tart: Roll out one pie crust to ¼-inch thickness and line the pie dish. Pour the apple filling into the crust. Roll out the second crust slightly larger than the bottom crust and cut decorative vent holes. Set aside the cutouts.
- Seal and Decorate: Brush the edges of the bottom crust with egg wash. Drape the top crust over the apples, trim the edges to leave a ½-inch overhang, and tuck it under the bottom crust. Crimp the edges with your fingers or a fork. Use the cutouts to decorate the edges, securing them with egg wash.
- Bake: Brush the entire pastry with egg wash. Bake for 40-45 minutes, or until the crust is golden and the apples are tender. If the crust browns too quickly, cover the pie with foil.
- Cool and Serve: Let the tart cool for 30 minutes before serving. Enjoy with ice cream! Store leftovers loosely covered at room temperature for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While this Classic Irish Apple Tart is delicious on its own, you can elevate it with a drizzle of warm caramel sauce or a dollop of freshly whipped cream. For a tangy twist, try serving it with a side of vanilla custard or a scoop of cinnamon ice cream. Pro tip: Sprinkle a pinch of flaky sea salt over the caramel sauce for a sweet-and-salty contrast!
Storage and Reheating Tips
Store any leftovers loosely covered at room temperature for up to 3 days. To reheat, place individual slices in a preheated oven at 350°F (175°C) for about 10 minutes to restore the crust’s crispiness. Avoid microwaving, as it can make the pastry soggy. For longer storage, wrap the tart tightly in plastic wrap and freeze for up to 2 months.
Time-Saving Tricks for Busy Bakers
Short on time? Use store-bought pie crusts to cut down on prep work. You can also prepare the pie crust and apple filling a day ahead and assemble the tart just before baking. Bonus tip: Use an apple corer and slicer to speed up the apple prep process!
Recipe Variations to Try
Experiment with different apple varieties like Granny Smith or Honeycrisp for a unique flavor profile. Add a pinch of cinnamon or nutmeg to the apple filling for a warm, spiced twist. For a richer tart, sprinkle a handful of raisins or chopped walnuts into the filling before baking.
Essential Equipment for Success
Make sure you have a 9-inch pie dish, a rolling pin, and a pastry brush for this recipe. A sharp knife or small cookie cutter is handy for creating decorative vent holes in the top crust. If you’re making your own pie crust, a food processor can save time and effort when blending the dough.
Classic Irish Apple Tart Recipe (4 Ingredients)
Ingredients
Pie Crust
- 2 recipe My Best Ever Pie Crust recipe
Apple Pie Filling
- 4 large Bramley apples 1 ½ lbs/675 g
- 1/4 cup granulated sugar 2 oz/57g
- Egg wash
Instructions
- For the Pie Crust: Make 2 x my Best Ever Pie Crust Recipe then chill in the fridge for a minimum of an hour. Once cold, divide into 2 pieces. On a floured surface, roll out 1 ball of pastry into an 11-inch round then lay into a 9-inch pie pan. Roll out the remaining dough to a 10-inch round. This will be the lid of your pie. Place the pastry in the fridge until needed.
- For the Apple Pie Filling: Preheat the oven to 375°F (190°C). Peel and core the apples, and then cut them into ¼-inch (6mm) thick slices. Place the apple slices in a bowl and toss with the sugar. Set aside.
- On a floured surface, roll out one pie crust ¼-inch (6mm) thick and line a 9-inch (23cm) pie dish with it. Pour the apple filling into the crust.
- Roll out the second pie crust a bit larger than the bottom crust and cut out decorative vent holes with a knife or small cookie cutter. Set aside the cutouts.
- Brush the edges of the bottom crust with egg wash before draping the top crust over the apples. Trim the edges so that about a ½-inch (12mm) of crust hangs past the edges of the pan. Tuck this overhang underneath the bottom crust and crimp all around with your fingers or a fork to seal. If you wish, decorate the edges of the pie with the cutouts, using egg wash to help the pastry adhere.
- Brush the pastry with the egg wash and bake for about 40-45 minutes, or until the crust is golden and the apples are tender. (If the pastry starts to over-brown before the apples are cooked, cover the pie with foil for the remainder of the cooking time.)
- Let cool down for 30 minutes before serving with ice cream. Store leftovers, loosely covered, at room temperature for up to 3 days.
