Apples are everywhere. We love apples but in Autumn sometimes we just don’t know what to do with them. This tart is the answer stolen completely from the wonderful Irish cook, Rachel Allen.
I used to make this when the kids were really small as even little hands can’t ruin the bake as it is so, so simple.
It is delicious as a cake, fresh and warm from the oven or a perfect pudding after Sunday Lunch, smothered in custard, a serving of melting vanilla ice cream or softly whipped cream (or all three!).
What You Need
- 225g plain flour
- 1/2 tsp baking powder
- 100g butter
- 100g sugar, plus 2 tbsp for sprinkling on top
- 1 egg beaten
- 100 ml milk
- 1 large cooking apple
- 1 tsp ground cinnamon
- Custard, whipped cream or vanilla ice cream to serve
Using a cheese grater, grate fridge cold butter into the flour and it will rub in within a minute!
What To Do
- Preheat the oven to 180°C.
- Butter a pie or tart dish (approx 9-10 inches)
- Mix the flour with the baking powder and grate in the butter (see top tip) until it resembles breadcrumbs.
- Add sugar, beaten egg and milk to form soft dough.
- This is a really wet dough and very sticky but spread half of it out on the bottom of the pie dish as best as you can.
- Peel, core, and chop your apples into small pieces and sprinkle them liberally with 1 tablespoon of sugar and the cinnamon (We like to go heavy on the cinnamon but spice to your taste).
- Arrange the apples on top of the dough.
- Put the remaining dough on top of apples and try and cover them completely. It sometimes doesn’t look enough but the dough will rise and spread.
- Sprinkle the top of the tart with the sugar and cut a slit through middle of the tart to let any excess moisture out.
- Bake for approximately 40–50 minutes, until lightly brown on the outside and soft on the inside.
- Serve as cake, pudding, tart or treat.