Bunratty Irish Apple Tart
Clare is a well-known county in the picturesque West of Ireland.
Its jagged coast, carved by the Atlantic Ocean, is home to the Cliffs of Moher, the famous and, perhaps, the most popular cliffs of Ireland.
The Burren, one of the most peculiar regions in Ireland, is also located in Clare.
Sure enough, I enjoyed my visit to Clare: the majesty of the cliffs and the stunning karst landscape and habitat of the Burren, along with its Megalithic and Neolithic sites.
Still, I also enjoyed a less known tourist destination: the Bunratty Folk Park.
It is located in the idyllic village of Bunratty, a short drive from Limerick and Galway.
Irish families love to bring their children here for a day trip, pushing them in their buggies or chasing them all around the playgrounds!
The Village Street, the gem of the Park, was set in the 19th century. Rural farmhouses, village shops and streets are recreated and furnished as they appeared at that time.
You can visit a collection of typical Irish buildings ranging from the wealthy urban School, Doctor’s house, Bunratty House, pubs and shops to the poorest bright coloured rural dwellings of fishermen and farmers.
Also, you can meet some local characters including the RIC (Royal Irish Constabulary) policeman, the school teacher, the musicians and the “Bean an Ti”, the women of the house.
The “Bean an Ti” take up quarters at the Golden Vale Farmhouse, a pinkish prosperous farmers home, from the rich lands in the Golden Vale of counties Limerick and Tipperary.
Here, you can watch them busy peeling apples, rubbing flour and butter together, baking Fruit Scones and the delicious Apple Tart that you can taste later at the Cafeteria.
Here is the Bunratty Irish Apple Tart recipe, which the kind Bean an Ti’s passed it down to me verbally.
- 280g plain fluor
- 170g butter
- 3 large Bramley apples
- 1 egg
- 60g caster sugar
- Pre-heat the oven to 200C/400F/Gas 6.
- Make fine breadcrumbs rubbing the flour and butter.
- Add sugar and mix well.
- Gradually add the beaten egg.
- If the pastry is too dry, add some cold water.
- On a floured board, roll out half the pastry to the size of an ovenproof plate.
- Put the pastry on a plate.
- Slice the apples and place them onto the pastry base.
- Sprinkle with sugar to taste.
- Roll the remaining pastry and cover the apples.
- Seal the edges and put a cut on top of the pastry to allow steam to escape.
- Bake in the oven for 30 minutes.
And believe me, you will be surprised by the intense and cheering smell of the tart!
The Bramley Apple is the oldest variety widely planted in Ireland. It was first cultivated in the late 1880s, and then it became more and more popular over the years. This large size easy peeling apple is the most successful Irish cooking apple. Once cooked, it has a light flavour and becomes golden and fluffy.
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