Peggy’s Irish Apple Tart on a Plate

Course: Dessert


For the pastry

  • 3.5/500 g cups all purpose flour
  • Generous 2/3 cup/120g caster sugar
  • Scant 1 ½ cups/320g unsalted butter cold
  • Pinch of salt
  • 1 egg
  • 2 egg yolks
  • 1 tsp vanilla extract

For the filling

  • 2 ½ to 3 cups thinly sliced apples
  • ½ cup caster sugar
  • 2 tsp cinnamon
  • a squeeze of lemon
  • 1 tbsp grated fresh ginger


  • Heat oven to 350f/180c
  • Mix all the filling ingredients together in a bowl and let sit for 30 minutes.
  • Put the flour, sugar and salt in a bow, cut the butter into pieces and work it into the flour with your fingertips. Now make a well in the middle of the flour and butter mixture and add the egg, egg yolks and vanilla extract. Stir with a fork to incorporate the flour evenly until you have to begin using your hand. Quickly bring the dry and wet ingredients together with your hands. On a floured surface, knead the dough for a few minutes then roll into ¼-1/2 inch thickness.
  • Place bottom pastry on plate. Fill with apples. Place top of pastry case over apple filling.
  • Make 3 slits on top.
  • Bake for about one hour or until crust is golden brown and filling is bubbling. Serve with whipped cream.