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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Irish Apple Tart captures the essence of fall with its easy yet impressive flavor and texture. The sweet-tart apples contrast beautifully with a buttery, flaky crust, creating a soul-comforting dessert.
- Effortless Preparation: A simple recipe with 4 ingredients in 30 minutes.
- Deliciously Pure: Showcases the natural flavor of fresh fruits.
- Seasonal Delight: A comforting tart ideal for fall gatherings.
Being Irish, I am proud of how this apple tart reflects our love for simple, delicious food. We value straightforward recipes that let the ingredients shine, and this tart does just that, creating a heartwarming dessert for autumn or any time of the year.
Bold Bakers Loved This!
“The crust was perfectly flaky, and the apples were tender and sweet. It’s the perfect fall dessert that my whole family enjoyed. Thank you, Gemma, for such a wonderful recipe!” -Chloe
“This Irish Apple Tart is everything I was hoping for and more. The recipe was straightforward, and the tart turned out beautifully!” – Alex
“I tried this Irish Apple Tart for a family dinner, and it was a huge hit!” – Tiff
IMPORTANT NOTE: This recipe was improved and updated on 2/29/2026, to include NEW step-by-step photography and the best type of apples for tart recipes.
Table of Contents
- What is an Apple Tart?
- Tools You Need
- Key Ingredients
- How to Make Irish Apple Tart
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- What’s the Best Type of Apple for Tart Recipes?
- FAQs
- More Irish Pies and Tarts
What is a Classic Irish Apple Tart?
A classic Irish recipe featuring apples in a pie crust.
- Simple Ingredients: Made with sweet and tartapples and a buttery, flaky crust.
- Pure Flavor: Emphasizes the natural taste of apples without additional spices. There’s no cinnamon, no nutmeg, no cloves.
- Straightforward Preparation: Easy to make, reflecting Irish baking traditions with minimal fuss.
Tools You Need
- 9-inch (23cm) pie dish
- Knife
- Mixing bowls
- Measuring cups
- Measuring jug
- Rolling pin
- Pastry brush
- Foil
Key Ingredients and Substitutes
-
Pie Crust
- Function: All-purpose flour pie crust forms the base and top of the tart, creating a flaky, buttery texture.
- Substitutes: Store-bought pie crust or a homemade dough made with cold butter, such as Buttermilk Pie Crust, Sour Cream Pie Curst, or Ballymaloe Creamed Butter Pastry. For a gluten-free option, use our gluten-free pie crust.
-
Apple Pie Filling
-
Apples
- Function: Apples provide the main flavor and texture; typically, tart varieties like Granny Smith or Bramley apples are used.
- Substitutes: Any firm, tart apples will work well.
-
Granulated sugar
- Function: Sweetens the apples and enhances their natural flavor.
- Substitutes: Brown sugar or coconut sugar can be used for a different flavor profile. For a sugar-free option, use a sugar substitute like stevia or erythritol.
-
Egg Wash
- Function: Provides a golden, glossy finish to the crust.
- Substitutes: Milk or cream can be used for a similar effect.
-
How to Make Irish Apple Tart
Make the Pie Crust
- Prepare crust: Make 2 x our Best Ever Pie Crust Recipe then chill in the fridge for a minimum of an hour.
- Divide and roll: Once cold, divide into 2 pieces. On a floured surface, roll out 1 ball of pastry into an 11-inch round then lay into a 9-inch pie pan.
- Roll out top crust: Roll out the remaining dough to a 10-inch round. This will be the lid of your pie. Place the pastry in the fridge until needed.
Make the Apple Pie Filling
- Preheat oven: Preheat the oven to 375°F (190°C).
- Peel and slice apples: Peel and core the apples, and then cut them into ¼-inch (6mm) thick slices.
- Toss with sugar: Place the apple slices in a bowl and toss with the sugar. Set aside.
Assemble the tart
- Roll out bottom crust: On a floured work surface, roll out one pie crust ¼-inch (6mm) thick and line a 9-inch (23cm) pie dish with it. Pour the apple-filling mixture into the crust.
- Roll out top crust: Roll out the second pie crust a bit larger than the bottom crust and cut out decorative vent holes with a knife or small cookie cutter. Set aside the cutouts.
- Brush edges: Brush the edges of the bottom crust with egg wash before draping the top crust over the apples.
- Trim and crimp: Trim the edges so that about a ½-inch (12mm) of crust hangs past the edges of the pan. Tuck this overhang underneath the bottom crust and crimp all around with your fingers or a fork to seal. If you wish, decorate the edges of the pie with the cutouts, using egg wash to help the pastry adhere.
Bake and serve the apple tart
- Brush and bake: Brush the pastry with the egg wash and bake for about 40–45 minutes, or until the crust is golden and the apples are tender. (If the pastry starts to over-brown before the apples are cooked, cover the pie with foil for the remainder of the cooking time.)
- Cool and serve: Let cool down for 30 minutes before serving with ice cream.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips For Making Irish Apple Tart
- Use my homemade pie crust: Good quality store-bought works just as well.
- Avoid a tart pan with removable bottom: We do not recommend using one. The filling may leak. But if that’s your only option, bake it on a parchment paper or foil-lined baking sheet.
- Don’t add extra apples: American apple pies use almost twice as many apples and usually include thickeners. Don’t be tempted to add more apples to this tart — the balance of apples to crust is just right, and more apples will create more liquid and possibly a soggy bottom crust.
- Prevent a soggy bottom: Put the tart dish on a preheated baking tray during baking.
- Get creative with designs: Check out our 5 Impressive & Easy Pie Design Techniques and get creative!
Make Ahead and Storage Instructions
Make-Ahead:
- You can prepare the tart a day in advance. Assemble and bake it as directed, then let it cool completely before storing. For optimal freshness, cover it loosely with plastic wrap or aluminum foil and keep it at room temperature.
Storage:
- Room temperature: Store leftover apple tart, loosely covered, at room temperature for up to 2 days.
- If you need to keep it for longer, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 2 days, or freeze for up to 3 months.
- To reheat, place the tart in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
What’s the Best Type of Apple for Tart Recipes?
- Besides Granny Smith apples, Bramley apples will be your go-to cooking apples in Ireland or the UK. They are very sour to eat raw but are one of the best apples working beautifully in baking.
- Any firm tart apple such as Jonagold, or Braeburn can be used.
- For a sweeter option, try Honeycrisp,, golden delicious apples, Fuji or Gala apples.
FAQs
How do I know when the tart is done baking?
- The tart is ready when the crust is golden brown and the apples are tender. You can test the apples by inserting a fork or knife to ensure they are soft.
How can I prevent the tart from getting soggy?
- Ensure the apples are well-drained before adding them to the crust.
- Additionally, you can put the tart dish on a preheated baking tray during baking, or blind-bake the bottom crust for a few minutes to create a barrier against moisture.
Can I freeze the Irish apple tart?
- Yes, you can freeze the baked tart. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
What should I serve with the tart?
- The tart is delicious on its own or served with a scoop of vanilla ice cream, a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of custard or caramel sauce.
Make More Irish Recipes!
- Irish Soda Bread
- Irish Potato Farls
- Irish Apple Cake
- Chocolate Guinness Cake
- Irish Apple Crumble
- Irish Brandy Butter
- Barmbrack
- Waterford Blaas (Irish Rolls)
And don’t forget to buy my Bigger Bolder Baking Cookbook!
IMPORTANT NOTE: This recipe was improved and updated on 2/29/2026, to include NEW step-by-step photography and the best type of apples for tart recipes.
Try These Recipes!
Watch The Recipe Video!
4-Ingredient Irish Apple Tart Recipe
Prep our authentic Irish apple tart with 4 ingredients in 30 minutes — expert Irish baker tips make sweet-tart apples shine in a flaky crust.
Servings: 8 slices
Prep our authentic Irish apple tart with 4 ingredients in 30 minutes — expert Irish baker tips make sweet-tart apples shine in a flaky crust.
Servings: 8 slices
Ingredients
Tart Crust
- 2 recipes My Best Ever Pie Crust recipe
Apple Tart Filling
- 4 large (1 ½ lbs/675 g) Bramley apples , peeled cored and cut into ¼-inch (6mm) thick slices
- ¼ cup (2 oz/57 g) plus 1 tablespoon granulated sugar
- Egg wash
Instructions
To Make the Tart Crust
- Make 2 times the recipe for my Best Ever Pie Crust according to the recipe. Divide into two balls, wrap and chill in the fridge for a minimum of 1 hour.
To Make the Apple Tart Filling
- In a large bowl, add your apple slices and cup ¼ cup (2 oz/57 g) sugar and toss to combine. Pour the filling into the prepared crust and set aside.
To Assemble the Apple Tart
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll out the first ball of pastry into an 11 inch (28 cm) circle and use it to line a 9-inch (23 cm) pie pan.
- Fill the pan with the pie filling and brush the edges with egg wash.
- Roll out the second ball of pastry to a 12-inch (30 cm) circle and carefully place over the filling .
- Trim the edges so that about a ½-inch (12mm) of crust hangs past the edges of the pan. Tuck this overhang underneath the bottom crust and crimp all around with your fingers (or a fork) to seal.
- Brush the pastry with egg wash and sprinkle over the 1 tablespoon of granulated sugar. Place the tart on a lined baking tray.
To Bake the Apple Tart
- Bake for 40-45 minutes, or until the crust is golden and the apples are tender. (If the pastry starts to over-brown before the apples are cooked, cover the pie with foil for the remainder of the cooking time). Allow to cool for 30 minutes before slicing.
- Enjoy with homemade vanilla ice cream! Store leftovers, loosely covered, at room temperature for up to 3 days.
Recipe Notes
- Use my homemade pie crust: Good quality store-bought works just as well.
- Avoid a tart pan with removable bottom: We do not recommend using one. The filling may leak. But if that's your only option, bake it on a parchment paper or foil-lined baking sheet.
- Don’t add extra apples: American apple pies use almost twice as many apples and usually include thickeners. Don’t be tempted to add more apples to this tart — the balance of apples to crust is just right, and more apples will create more liquid and possibly a soggy bottom crust.
- Prevent a soggy bottom: Put the tart dish on a preheated baking tray during baking.
- Get creative with designs: Check out our 5 Impressive & Easy Pie Design Techniques and get creative!
Can you bake and freeze? I’m planning Thanksgiving dinner and want some options for make ahead pie. Thanks!
I came from Co Wexford in Ireland and my Mum made a delicious apple tart on a dinner plate and added some whole cloves. Best flavour