Authentic Irish Apple Tarts

Recipe by Allie Roomberg

This recipe, by blogger Allie Roomberg of Baking A Moment, embodies the Irish classic in every way, from the buttery crust to the nutty filling to the crumbly streusel topping. And of course, tender apples play the starring role! You can find more Irish recipes in our July/August 2020 issue!

Follow Allie: @bakingamoment

Authentic Irish Apple Tarts
Makes 6 (4- to 4½-inch) tarts
  • Tart Dough (recipe follows)
  • 1½ cups (144 grams) almond meal
  • ⅔ cup (133 grams) granulated sugar
  • ¼ cup (60 grams) apple brandy
  • 2 large eggs (100 grams)
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1 tablespoon (3 grams) lemon zest (about 1 lemon)
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • 4 medium Granny Smith apples 2 (560 grams)
  • 2 tablespoons (40 grams) apple jelly, warmed
  • Crumb Topping (recipe follows)
  • Custard Sauce (recipe follows)
  • Vanilla ice cream, to serve (see Note)
  • Garnish: confectioners’ sugar
  1. Preheat oven to 375°F (190°C).
  2. Turn out Tart Dough onto a lightly floured surface, and divide into 6 portions (about 62 grams each). Roll each portion into a 7-inch circle, and transfer each to a 4- to 4½-inch round fluted removeable-bottom tart pan, lightly pressing into bottom and up sides. Trim off excess. Using a fork, prick bottoms a few times.
  3. Bake for 10 minutes. (If crust puffs up in middle, press down gently while still warm.)
  4. In a large bowl, stir together almond meal, granulated sugar, brandy, eggs, melted butter, lemon zest, vanilla, and salt. Divide among prepared crusts.
  5. Peel apples, and cut in half; core each half, and cut into ⅛-inch-thick slices, making sure to keep slices grouped together. Fan apple slices on top of filling. Brush apples with jelly, and top with Crumb Topping.
  6. Bake until crust is just golden around edges and apples are tender, 20 to 25 minutes for 4-inch tarts or about 35 minutes for 4½-inch tarts. Remove from pans. Serve warm with Custard Sauce and vanilla ice cream. Garnish with confectioners’ sugar, if desired. Refrigerate in an airtight container for up to 5 days.
We recommend using Tillamook Vanilla Ice Cream, or you can make your own vanilla ice cream from scratch. Find Allie's recipe at

Tart Dough
  • 1½ cups (188 grams) all-purpose flour
  • ⅓ cup (40 grams) confectioners’ sugar
  • ¼ teaspoon kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 1 large egg yolk (19 grams)
  • 1½ tablespoons (22.5 grams) heavy whipping cream
  • ½ teaspoon (2 grams) vanilla extract
  1. In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture resembles coarse bread crumbs. Add egg yolk, cream, and vanilla, and process until dough forms a ball and pulls away cleanly from sides of bowl.
It is not necessary to chill this dough.

Crumb Topping
  • 6 tablespoons (84 grams) unsalted butter
  • 1½ cups (188 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (3 grams) lemon zest (about 1 lemon)
  • ¼ teaspoon kosher salt
  1. In a small saucepan, melt butter over medium-low heat. Remove from heat, and stir in flour, sugar, lemon zest, and salt with a fork until combined and mixture is crumbly. Let cool completely before using.
Crumb Topping can be made a few days ahead; refrigerate in an airtight container until ready to use. Extra topping can be stored in the freezer for other uses.

Authentic Irish Apple Tarts
  • 1 cup (240 grams) whole milk
  • ¾ cup (180 grams) heavy whipping cream
  • 1 medium vanilla bean, split lengthwise, seeds scraped and reserved
  • 4 large egg yolks (74 grams)
  • ⅓ cup (67 grams) granulated sugar
  1. In a small saucepan, combine milk, cream, and vanilla bean and reserved seeds. Heat over medium-low heat just until bubbles form around edges of pan. (Do not boil.) Discard vanilla bean.
  2. In a medium bowl, whisk together egg yolks and sugar. Gradually add warm milk mixture to egg yolk mixture, whisking constantly. Return mixture to saucepan, and cook over low heat, whisking constantly, until slightly thickened and mixture can coat the back of a wooden spoon, about 5 minutes. (Mixture will thicken more as it cools.) Strain through a fine-mesh sieve into a heatproof bowl. Place bowl in an ice water bath until sauce is chilled. Remove bowl from ice bath, cover sauce with plastic wrap, and refrigerate until ready to use.
Custard Sauce can be made 1 day ahead; refrigerate in an airtight container until ready to use.


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