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Author Notes: This recipe was shared with me courtesy of the Irish Food Board.
Bramley cooking apples are plentiful in Ireland. Occasionally you can find seedling Bramley's in California. If you ever find them please let me know, as I am always looking for these perfect tart apples. A little Jameson's Irish Whiskey makes these even more special. - Rachel Gaffney
- 6 tablespoons cold unsalted Irish butter
- 1 cup all purpose unbleached/unbromated flour
- 1/4 teaspoon salt
- 3-5 teaspoons iced water
- 4 large granny smith apples, peeled and diced
- 4 tablespoons sugar
- 3 egg yolks
- 2 tablespoons sugar
- 1 cup heavy whipping cream
- 1 tablespoon irish whiskey
- Pre heat oven to 400 degrees.
- In a food processor, whirl together flour and salt. Add butter, pulsing until the mixture resembles coarse meal. Add water 1 teaspoon at a time, process just until dough clumps together and begins to form a ball. It is best to make this pastry in advance to allow it to rest. Keep in a plastic bag in the refrigerator for at least 30 minutes. Make sure to wait until the pastry is at room temperature before rolling out.
- Begin by preparing your tart tins. Lightly butter each one, dust with flour and remove any excess flour. Set tins aside. Line four individual tart tins with the pastry. Then add the apple and 2 tablespoons of sugar to sweeten. Add the cream to a saucepan. Beat the egg yolks and 4 tablespoons of sugar together. Add this to the cream and slowly warm. Add whiskey. Spoon some of this mixture into tarts and keep the remaining sauce. Bake tarts for 25-35 minutes. While tarts are baking, transfer remaining cream mixture into a glass bowl and place over saucepan of simmering water. Stir until mixture thickens. Serve with tarts. Sprinkle with confectioners sugar before serving.