As Éireannach As Apple Pie – Apple Tarts In Oaten Crust With Good Ice CreamFrom alisdhair 6 years ago
- ---BOTTOM CRUST--- shopping list
- 2 cups of whole oats shopping list
- 1 cup of soda bread crumbs shopping list
- Half a cup of honey shopping list
- Half a cup of melted butter, maybe more shopping list
- pinch o’ salt shopping list
- ---TOP CRUST--- shopping list
- Half a further cup of oats shopping list
- 1 cup of gram cracker crumbs (coarse) shopping list
- Even more butter shopping list
- 1 cup of raisons (re-hydrated) shopping list
- ---FILLING--- shopping list
- 7-9 large green apples shopping list
- 1 ½ cups of sugar shopping list
- 1/3 cup of cornstarch shopping list
- 1 cup of port wine shopping list
- 4 cups of water shopping list
- 4 tbls. of, yes, butter shopping list
- cinnamon to taste shopping list
- nutmeg to taste shopping list
- --- ICE CREAM--- shopping list
- 4 egg yolks shopping list
- 1 cup of milk shopping list
- 2 cups of heavy cream shopping list
- 1/3 cup of powdered sugar shopping list
- Half a cup of crushed toasted black walnuts shopping list
- 4-6 oz. of irish cream liqueur shopping list
How to make it
- FOR THE BOTTOM : Toast all the oats only so long as to see them lightly brown. Dissolve the honey into the butter and use it to cohere 2 cups of the oats and the bread crumbs together, with the salt mixed in of course.
- Grease 6 small tartlet pans and layer even portions of the mixture along the bottoms and sides. Bake it blind at 375 for 20 minutes let cool.
- FOR THE TOP: Mix together the raisons, oats and cracker crumbs with only enough butter to lightly coat the lot.
- FOR THE FILLING: De-core and cut the apples into ¾ of an inch slices. Heat the butter in a thick medium sized roundel and sauté the apple for a few minutes.
- Put in the wine and the water to which the cornstarch and sugar were dissolved. Season with the cinnamon and the nutmeg. Cook gently, uncovered until the liquid is all but gone and the apples are soft.
- Use this to fill each tart 4/5 of the way and spread the upper-crust over the top. Bake again for 10-15 minutes at 350.
- FOR THE ICE CREAM: Put the milk and the liqueur into a small sauce pan and simmer for about 5 minutes.
- Beat the cream into the eggs and mix the sugar in well. Slowly whisk in the milk/liqueur and return to the heat. Cook it very carefully until it thickens to the custard consistency and then in with the walnuts.
- Put this into an ice cream maker and freeze. Serve a round scoop of this over each tart which if made right should be solid enough to be turned out of the pan to be served.
The Cookalisdhair Falcarragh, IE
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