IRISH APPLE TART

Preparation Method :

• To make the sugar, heat the oven to 140°C. Scatter the sugar, sea salt and lemon zest over a baking sheet, then place in the oven for 15 minutes to dry out.
• Leave to cool, then blitz in a blender. Pass through a sieve to remove any lumps, then set aside.
• For the pastry, pulse the f lour and butter together in a food processor until the mixture resembles fine breadcrumbs.
• Add the sugar and eggs and pulse until everything comes together. Wrap the pastry with cling-film and chill for an hour.
• Tip the raisins into a pan with the whiskey, and add 1 teaspoon of the sugar. Bring to a simmer, then keep aside. Cut the apples into large wedges and melt the butter in a heavy-based pan.
• Toss the apples in the butter, then add half the demerara sugar, the cinnamon stick and a splash of whiskey. Cook the apples for 4 minutes until coloured, then sieve to drain away the juices.
• Turn the oven up to 160°C. Grease and flour a 28cm baking ring. Roll two-thirds of the pastry to a coin-sized thickness and line the ring. Chill for at least 20 minutes.
• Prick the pastry with a fork, then bake blind in the oven for around 10 minutes. Brush with a beaten egg, then return to the oven for 5 minutes.
• Repeat this process once, cooking for another 5 minutes to keep the pastry crisp.
• Leave to cool, then add the apple and raisin mixtures, reserving any whiskey that has not been absorbed by the raisins.
• Roll a lid for the tart with the remaining pastry, place on top of the tart and seal the edges. Now brush the edges with the egg and milk mixture to secure.
• Prick the top to release steam, brush the top of the pastry with the egg and milk mixture and sprinkle with the remaining demerara sugar.
• Turn the oven up to 180°C and bake for 35 minutes, until the top is golden.
• Lightly whip the cream and add the raisin whiskey to taste. Serve the savoury sugar on the side.