Irish Apple Tart
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This authentic Irish Apple Tart is just the dessert you’d want to share with a pot of tea. It has a tender, shortbread-style crust, a soft, fragrant almond filling, and lots of thinly sliced apples on top.
The tart is then topped with a buttery crumb and brushed with apple jelly to give it a bakery-style finish. Serve it warm with custard sauce, vanilla ice cream, or both. Everyone will love it.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make An Irish Apple Tart
- More Apple Recipes
This recipe is the culmination of my fabulous trip to Ireland for a culinary tour of the Emerald Isle.
You may have noticed, I’ve been posting recipes inspired by this trip for weeks now. My Irish scones, Irish oat cookies, and Irish soda bread were all born from the experiences I had while on this journey.
But after all the delicious foods I sampled in Ireland, the one that spoke dearest to my heart was this apple tart. No matter where we were in Ireland, I couldn’t help but notice that apple tart was always on the menu. It didn’t take long for me to figure out that this is probably the most iconic of all Irish desserts!
And I totally get why. With its tender crust, juicy apples, and buttery crumb topping, this dessert will make you feel so warm and cozy. The apple flavor really takes the spotlight, and it’s homey and comforting and just the perfect way to treat yourself. Add a luxurious custard sauce and a scoop of sweet vanilla ice cream, and nothing could be nicer!
Here’s Why You’ll Love This Recipe
- Shortbread-style crust that is crisp, tender, and not overly sweet.
- Almond filling that keeps the apples flavorful and helps everything bake up perfectly.
- Crumb topping for a buttery crunch in every bite.
- Mini tarts or one big tart, depending on what you feel like making.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
For the crust
- All-purpose flour: Gives the shell structure while keeping it tender.
- Powdered sugar: Makes the crust extra delicate and shortbread-like.
- Kosher salt: Balances sweetness and sharpens the flavor.
- Unsalted butter (cold): The key to a crumbly, crisp crust. Keep it cold so it blends in. Use Irish butter for the best results!
- Egg yolk: Adds richness and helps bind the dough without making it tough.
- Heavy cream: Adds moisture and tenderness, and helps the dough come together quickly.
- Vanilla extract: Rounds out the flavor and makes the crust taste like a cookie.
For the filling
- Almond meal: Creates a frangipane-style base that bakes up soft and slightly nutty. Almond flour works similarly, though the texture can be slightly finer.
- Granulated sugar: Sweetens the filling without weighing it down.
- Unsalted butter (melted): If you use salted butter, omit the additional salt from the recipe.
- Calvados or apple brandy: Brings a warm apple aroma that makes the tart stand out. If you want to skip alcohol, use apple juice or cider instead.
- Eggs: Find the highest-quality eggs you can for the best results.
- Lemon zest: Brightens everything and keeps the flavor from tasting heavy.
- Vanilla extract: Adds warmth and bakery-style flavor.
- Kosher salt: Helps the almond flavor pop. Leave out if you’ve used salted butter.
- Apples: Use firm apples that hold their shape when baked. Tart or sweet-tart varieties work the best.
- Apple jelly: Brushed on for shine and a gentle apple sweetness. Apricot jam is a classic substitute.
For the crumb topping
- Unsalted butter (melted): Coats the flour and sugar so the topping bakes up sandy and crisp.
- All-purpose flour: Gives the topping structure so it stays crumbly, not melty.
- Granulated sugar: Sweetens and helps the topping brown.
- Lemon zest: Adds a fresh, citrusy note that’s amazing with apples.
- Kosher salt: Keeps the crumb topping from tasting one-note.
- Powdered sugar (optional): A pretty finish right before serving.
In Photos: How To Make An Irish Apple Tart
Step 1: Make and par-bake the crust
Preheat the oven to 375°F (190°C).
In a food processor, pulse the flour, powdered sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse breadcrumbs.
Add the egg yolk, heavy cream, and vanilla, and process until the dough gathers into a ball and pulls away from the sides.
Divide the dough for mini tarts or keep it whole for one large tart. Roll it out, press into tart pans, and trim the edges. Prick the bottoms with a fork, then par-bake until just set. If the crust puffs up, gently press it down while still warm.
Step 2: Mix the almond filling
Stir together almond meal, sugar, melted butter, Calvados, eggs, lemon zest, vanilla, and salt until evenly combined.
Divide the filling among the warm par-baked shells, spreading it into an even layer.
Step 3: Prep and arrange the apples
Peel, quarter, and core the apples, then slice them thinly. Arrange the slices over the almond filling, either fanned out or layered, based on your preference.
Brush lightly with warm apple jelly to keep the fruit glossy.
Step 4: Add the crumb topping and bake
Mix the crumb topping ingredients until the mixture is loose and sandy.
Sprinkle the topping over the apples, then bake until the edges are golden and the apples are tender.
Find the full recipe for this crumb topping here: Basic Crumb Topping Recipe.
Step 5: Finish and serve
Let the tarts cool a bit, then dust with powdered sugar if you want. Serve them warm with custard sauce, vanilla ice cream, or whipped cream.
I love to dust these tarts with a little powdered sugar for garnish. It makes them look so pretty! And it also adds a bit of extra sweetness.
When I was in Ireland, every apple tart was served with custard sauce and vanilla ice cream. Custard sauce is also known as “creme anglaise.” It’s made by heating milk, cream, and vanilla together, then whisking the mixture into egg yolks and sugar. The sauce is then cooked gently until thickened.
It’s luxuriously rich and creamy, and so deliciously fragrant with vanilla! This sauce will really take your apple tarts to the next level. Find the full recipe here: Creme Anglaise.
As for the vanilla ice cream, you can use this slow-churned recipe: Perfect Vanilla Ice Cream, take this easy shortcut: No-Churn Ice Cream, or just use store-bought. You really can’t go wrong!
Helpful Tips and Tricks
- Keep the crust dough cold. If it starts to feel soft or sticky, chill it briefly before rolling.
- Slice the apples evenly. Thin, uniform slices cook at the same rate and look prettier on top.
- Warm the jelly gently until it’s easy to brush on, but not hot. If it’s too thick, add a small splash of water to loosen it.
- Do not overbake. The almond layer should be set, but still tender. Overbaking can dry it out.
- Mini tarts bake more evenly. If you bake one large tart, you may need a little extra time for the center to set.
My friend, when I tell you that every morsel I tasted in Ireland completely knocked my socks off, know that this was all owed to Irish dairy.
I am not kidding. Ever since I’ve been back in the states, nothing I’ve eaten has compared.
The butter, cream, and cheeses in Ireland are on another level. I suspect it’s because everything is so fresh and sourced locally, since it’s such a small island.
But while I was there, I also learned that because of the Gulf Stream, the weather in Ireland remains mild all year round. Temperatures rarely drop below 40 degrees F or rise above 85 degrees F, and that’s why everything is so green all the time.
I suspect the lush grass the cows graze on produces a product like none other, and that comes through in anything and everything made with Irish dairy. But while I was there, I also learned that because of the Gulf Stream, the weather in Ireland remains mild all year round.
Since I’ve been back, I’ve been splurging on imported Irish butter. It truly makes everything you bake so much richer, more flavorful, and so delicious.
If you’re able to find it in your local market, definitely snatch it up! You won’t regret it for a second!
Granny Smiths are far and away my favorite apples for baking. I love them because they are firm and tart, and as they bake, they hold their shape well and still taste really apple-y.
If you want something a bit sweeter, Honeycrisp apples will work really well, too.
Really, any apple that doesn’t turn mushy as it cooks will work just fine, so feel free to use your own favorite!
These apple tarts hold up very well at room temperature for at least a day or two. Just keep them in an airtight container so they don’t dry out or get stale.
You could also prepare the different components in advance, assemble, and bake everything off an hour or so before you plan to serve.
The tart dough will keep (wrapped) in the refrigerator for several days, or for a few weeks in the freezer.
The frangipane filling will also keep for a few days in the fridge.
The apples will turn brown if you slice them too far ahead, so save that step for just before baking.
The crumb topping will last in an airtight container for at least a week at room temp.
The custard sauce can be kept (refrigerated) for around 5 to 7 days.
These apple tarts freeze beautifully and will last in the freezer for several weeks if wrapped tightly.
Thaw them in the fridge or at room temperature.
I think apple tarts are best served warm. The contrast between warm pastry and fruit and cold ice cream is just fantastic!
To reheat a leftover apple tart, wrap it loosely in foil and place it in a warm (170 degrees F) oven until warmed through. Or just zap it in the microwave for 15 to 30 seconds on full power.
More Apple Recipes
Apple Tart
Ingredients
For the Crust:
- 1 1/2 cups (187.5 g) all-purpose flour
- 1/3 cup (40 g) powdered sugar
- 1/4 teaspoon (1.23 g) kosher salt
- 1/2 cup (113.5 g) unsalted butter, (1 stick), cold
- 1 egg yolk, (large)
- 1 1/2 tablespoons (22.18 ml) heavy cream
- 1/2 teaspoon (2.46 ml) vanilla extract
For the Filling:
- 1 1/2 cups (168 g) almond meal
- 2/3 cup (133.33 g) granulated sugar
- 2 tablespoons (29.57 g) unsalted butter, , melted
- 1/4 cup (59.15 ml) Calvados, or apple brandy
- 2 eggs, (large)
- 1 tablespoon (14.79 g) lemon zest
- 1 teaspoon (4.93 ml) vanilla extract
- 1/4 teaspoon (1.23 g) kosher salt
- 4 (728 g) apples, (medium)
- 2 tablespoons (29.57 g) apple jelly, (approx.), warmed slightly until thinned
For the Crumb Topping:
- 6 tablespoons (88.72 g) unsalted butter
- 1 1/2 cups (187.5 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon (14.79 g) lemon zest
- 1/4 teaspoon (1.23 g) kosher salt
- powdered sugar, (optional garnish)
Instructions
To Make the Crust:
- Preheat the oven to 375 degrees F.
- Place the flour, sugar, and salt in the bowl of a food processor, and pulse to combine.
- Pulse in the butter until the mixture resembles coarse breadcrumbs.
- Add the egg yolk, cream, and vanilla, and process until the dough gathers itself into a ball and pulls cleanly away from the sides of the bowl.
- Divide the tart dough into 6 equal portions, and on a lightly floured surface, roll each one into a 7-inch circle.
- Place the dough into the tart pans, pressing it lightly against the sides and trimming off any excess.
- Prick the bottoms of the unbaked tart shells a few times with a fork, then partially bake the shells for 10 minutes. (If they puff up in the middle, just press them back down gently while still warm.)
To Make the Filling:
- Place the almond meal, sugar, melted butter, Calvados, eggs, lemon zest, vanilla, and salt in a large bowl and stir to combine.
- Divide the mixture equally among the 6 partially baked tart shells.
- Peel, quarter, and cut the cores from the apples.
- Slice the apples lengthwise into 1/8-inch slices, and arrange them on top of the almond filling.
- Brush the apples lightly with jelly, then sprinkle with crumb topping.
- Bake until the tarts are turning golden around the edges and the apples are tender (approx. 35 to 40 minutes).
- Dust with powdered sugar, if desired, and serve warm, topped with custard sauce and vanilla ice cream.
To Make the Crumb Topping:
- Place the butter in a small pot over medium-low heat until melted.
- Add the flour, sugar, lemon zest, and salt, and toss together with a fork until combined.
Hi there! Thank you so so very much for this and the scone recipe! I’ve been looking for the perfect instructions for ever. I’m from Brazil and I lived in Dublin from 2013 to 2015 and I am totally in love with scones and apple tart (it was practically what I used to eat on breakfast). I worked at Powerscourt hotel too so scones were part of my everyday life for over an year. It’s difficult to find a good recipe that is really original and tastes like Ireland. I miss that place tons. And I’ll be back someday. I left my heart on that island. ❤️ thanks again.
Another absolutely scrumptious dessert Allie!
I made this today for Easter and while it took a little effort, the end result was “Ohh so worth it!” My husband was super impressed and called it “a definite keeper!”. The crust was perfect and the top crumb is amazing!
I used a rectangular tart pan and had a little extra dough, frangipane and crumb topping left over, which was all good. Better to have more than less. I made two substitutions (only because I did not have the specific ingredients on hand), a little marionberry jam in place of the apple jam, and whiskey in place of the apple brandy. My version may not classify as truly Irish, but it was definitely the aforementioned…scrumptious!
5 stars Allie! And great pictures from your trip!
Thank you Susan! I’m so glad you enjoyed the pictures and the recipe. I think your substitutions sound fantastic! Thank you for the wonderful feedback.