A good tart

Specialun

Dunno if its me but im finding it hard to find a good apple tart these days..most use ****e apples..do you like a bit of tart every now and then

Charles Babbage

One word: Rhubarb.

AnonoBoy

...these days is hard to find.

pickarooney

These days is hard to find

mad m

^^ Custard!

foxy farmer

Charles Babbage wrote: »

One word: Rhubarb.

2 words- and cinnamon.
Dddrrrroooollll

Your Face

Oo er

Merrion

Most use corn syrup which just doesn't work at all...

.. also 80s song reference

The Backwards Man

Rhubarb is for jam.

I grow my own apples, but between the dog and the birds haven't got to put any in a tart yet. Homemade apple tart is the best thing in the world.

maudgonner

Feck off BM, rhubarb tart is the food of the Gods.

I made lemon tart last weekend. Nyom.

ytpe2r5bxkn0c1

Rhubarb for me any day. But regardless of filling, you can't beat making your own.

biko

Had an amazing apple tart in Nimmos the other day. Recommended!

megadodge

My mother makes beautiful apple tarts and when asked by my sister once about what her secret was she replied - "loads of sugar"!

There you have it.

French_Girl

Looove apple tart!

Had one recently, although store bought.
But yum!

frozenfrozen

you used to be able to buy an apple tart from nearly anywhere and it would at least be palatable. but now more often than not they're either soggy bad apples or full of bits of skin or too sweet or the pastry is like wax. There should be an apple pie ombudsman that you can report awful tarts to.

Wabbit Ears

I do like a tart tart. Most tarts you get have Way to much sugar and no bite!

Summer wind

I love mine to be piping hot with a huge dollop of fresh whipped cream. Heaven.

Ruu

https://www.youtube.com/watch?v=FO6osJlH3II

TPD

Wabbit Ears wrote: »

I do like a tart tart. Most tarts you get have Way to much sugar and no bite!

My ma makes them like that, very little suger and a hint of cinnamon. Love them.

maudgonner

Ruu wrote: »

Del Boy Tart

https://www.youtube.com/watch?v=N8qgJALP-Pk

L.Jenkins

I totally misread the title. With sleep deprivation, I thought it said "A good fart". It wouldn't be good if it were watery or a means of breaking an awkward silence in a library.

RhubarbCrumble

I'm more of a crumble girl myself . . . . .

ytpe2r5bxkn0c1

Tart or Pie???

FortySeven

RhubarbCrumble wrote: »

I'm more of a crumble girl myself . . . . .

Yep. Rhubarb crumble is indeed far superior to any tart.

Specialun

Specialun wrote: »

Dunno if its me but im finding it hard to find a good apple tart these days..most use ****e apples..do you like a bit of tart every now and then

€7 - yes, €7 - for "a good apple tart", albeit a small one, in the deli connected with Gleeson's pub on Booterstown Avenue. Beat that, Donnybrook Fair. The most expensive apple tart in Ireland?

Turtle_

Ooh love a good autumn Tart.. Good quality bramley apples and some rhubarb or blackberries...

I'm on a diet though

Dirty Dingus McGee

My favourites would be a Boston Cream Splat , Fullmoon Moon Pie and finally a Hoboken Squat Cobbler.

frozenfrozen

Hoboken squat cobbler with tears - heaven

TommyKnocker

Charles Babbage wrote: »

One word: Rhubarb.

Three Words, Rhubarb and Strawberries

preferably with a crumble topping

fatknacker

Why can't it be cherry tart? Why does it have to be pie?

Trent Houseboat

Make your own OP. Shortcrust is a ridiculously easy pastry to make, especially if you use a food processor. And if you make twice as much as you need, you can freeze half of it for next weeks pie.

irishguitarlad

Down in kerry there is some savage apple tarts

Tom.D.BJJ

In a general election sense

1. Apple and Blackberry

There is no 2 because i dont do transfers...the whole pie is mine

Hercule Poirot

It has been scientifically proven, and is an accepted fact, that rhubarb was invented by Satan to feed to little children who had been naughty.

God countered this by altering a gene in humankind that altered the taste sensation of rhubarb to trigger the mass release of endorphins - but only 50% of humanity carry this gene and are looked at as weirdos by the non-carriers.

Satan tried to counter this by making rhubarb look like an infected alien penis.

TL;DR - I don't rhubarb

Aongus Von Bismarck

There's an amazing little Austrian cafe in Frankfurt where I sometimes go for an Apfelstrudel and a small glass of dessert wine.

RobertKK

The nicestest are the ones you make yourself:

for the pastry:
250g flour
125g butter from the fridge (not room temperature)
1 egg
a drop of water - I forget the amount but use a blender/food processor and just add enough for it all come together, it is just a very small amount of water so don't go crazy or you will have a soggy mess that will need more flour and butter :P
Turn on oven to 180C

When the pastry comes together , put some flour on your work surface and divide in four equal parts.
Sprinkle some flour on the pastry and on your rolling pin and roll out to fit a tart plate/tin or whatever you call it.
When you have your pastry in the tin:
Get some bramley apples, peel and core, then slice it up and put it on top of your pastry, then sprinkle with castor sugar or granulated sugar.
then roll out another piece of the pastry and put on top.
Then get a fork and prick the top of the pastry in a few places, and pop in oven,
Bake for around 20 minutes or so - use a timer so you don't forget, you will know it is done when to look at it.

Then you will have a tart much nicer than any you can buy.

Turtle_

RobertKK wrote: »

The nicestest are the ones you make yourself:

for the pastry:
250g flour
125g butter from the fridge (not room temperature)
1 egg
a drop of water - I forget the amount but use a blender/food processor and just add enough for it all come together, it is just a very small amount of water so don't go crazy or you will have a soggy mess that will need more flour and butter :P
Turn on oven to 180C

When the pastry comes together , put some flour on your work surface and divide in four equal parts.
Sprinkle some flour on the pastry and on your rolling pin and roll out to fit a tart plate/tin or whatever you call it.
When you have your pastry in the tin:
Get some bramley apples, peel and core, then slice it up and put it on top of your pastry, then sprinkle with castor sugar or granulated sugar.
then roll out another piece of the pastry and put on top.
Then get a fork and prick the top of the pastry in a few places, and pop in oven,
Bake for around 20 minutes or so - use a timer so you don't forget, you will know it is done when to look at it.

Then you will have a tart much nicer than any you can buy.

no no no no no... pastry needs to rest in the fridge before you use it...

8oz flour
2oz caster sugar
5oz stork
1 egg
1tsp lemon juice
approx 1tbsp of COLD water

Get your hands icy cold...
Sift the flour and sugar, rub in the stork until the mixture is light and crumbly, adding lots of air as you do it, then gently add in the wet ingredients and bring it all together. Don't go kneading like mad the way you would with a dough.

Wrap in cling film/plastic sandwich bag and leave it in the fridge for a minimum of 1 hour, although overnight is fine. Then roll out and make your tart.

CrabRevolution

Only pear and blackberry crumble, drowned in custard will suffice.

ScumLord

You can't buy an apple tart, it has to be made by a mammy.

randy hickey

I once had some pastry stolen - couldn't 'proof' it though.


I'll get me coat before someone throws a choux at me.

cowboyBuilder

I love a nice little tart now and then ... especially the more classy ones

maudgonner

randy hickey wrote: »

I once had some pastry stolen - couldn't 'proof' it though.


I'll get me coat before someone throws a choux at me.

Ah Randy, you 'rest' pastry, you proof dough. It even makes for a better gag! For shame young man...

Absoluvely

A good tart is half the work

enda1

Turtle_ wrote: »

no no no no no... pastry needs to rest in the fridge before you use it...

8oz flour
2oz caster sugar
5oz stork
1 egg
1tsp lemon juice
approx 1tbsp of COLD water

Get your hands icy cold...
Sift the flour and sugar, rub in the stork until the mixture is light and crumbly, adding lots of air as you do it, then gently add in the wet ingredients and bring it all together. Don't go kneading like mad the way you would with a dough.

Wrap in cling film/plastic sandwich bag and leave it in the fridge for a minimum of 1 hour, although overnight is fine. Then roll out and make your tart.

Sugar and margarine in the pastry. Jesus

Day Lewin

Well now - yes for home-made, but with the traditional cloves, just a couple tucked in here and there.

And a vote against Bramleys: grow your own cooking apples and try Grenadiers. Yum.

IvyTheTerrible

My first-prize-in-the-show winning granny would be rolling in her grave at all this talk of making shortcrust pastry in a blender!
What's so hard about the rubbing-in method? It makes much nicer, "shorter" pastry, once you have the technique right.

r93kaey5p2izun

I love a good apple tart but rhubarb is nice for a change sometimes too. It's my favourite sweet treat. It's the pastry I find is usually lacking though rather than the apples. The local superquinn did a lovely apple tart but it's gone downhill since suvervalu took it over. It's all puff pastry now.

Turtle_

enda1 wrote: »

Sugar and margarine in the pastry. Jesus

Use shortening if you don't want to use stork, but butter doesn't make good shortcrust pastry.

caille

maudgonner wrote: »

Ah Randy, you 'rest' pastry, you proof dough. It even makes for a better gag! For shame young man...

I love to bake blind - have to have a good old blindfold for putting the pastry case in the oven and no peeking, whatsover, or the pastry will just explode.

:-() :-()

StripedBoxers

Homemade apple tart with a decent drop of whiskey/brandy and plenty of cinnamon.

Delicious served fresh from the oven with vanilla ice cream or whipped cream, or both if you wish

ToddyDoody

I used to like the cusine de France apple tartz you'd get maybe 10 - 15 years ago. I don't think they do them anymore but it was a clean, light dough with a chunky apple filling.

I never had time for the flaky, brown, sugary type of apple tart that'd sometimes amass a splodge of sugar glaze somewhere on the surface.