This is another recipe I tried out in Ballymaloe and loved. I'm not terribly good at making pastry and always find it difficult to make a tart without a lot of patchwork! This pastry is fantastic for anyone who wouldn't normally bother as it is made using the creaming method as opposed to rubbing in the butter. Again I would recommend using butter as its taste is far superior in the pastry.
|My kitchen assistants!!|
8 ozs (225g/2 sticks) butter
2 ozs (55g/1/3 cup) castor sugar
2 eggs, preferably free range
12 ozs (340g/2½ cups) white flour, preferably unbleached
1½ lbs (675g) Bramley Seedling cooking apples
5 ozs (140g/2/3 cup) sugar
egg wash-made with one beaten egg and a dash of milk
Caster sugar for sprinkling
Tin, 7 inches (18cm) x 12 inches (30.5cm) x 1 inch (2.5cm) deep
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 2 hours otherwise it is difficult to handle.
3. To make the tart, roll out the pastry 1/8 inch (3mm) thick approx., and use about 2/3 of it to line a suitable tin. Peel, quarter and dice the apples into the tart, sprinkle with sugar and add the cloves. Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake in the preheated oven until the apples are tender, approx. 45 minutes to 1 hour. When cooked cut into squares, sprinkle lightly with castor sugar and serve with softly whipped cream and barbados sugar.
Make in exactly the same way but use approx. 900g (2lbs) sliced red rhubarb (about 1/2 inch thick) and approx. 370g (13oz) sugar. Also combine the rhubard with 1 tbsp cornflour, to soak up some of the juices. If you have some strawberries add a few as they are delicious in this tart with the rhubarb.