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This honey and stout tart recipe from great Irish chef Richard Corrigan is the perfect dessert to celebrate St. Patrick's Day. Use a quality, flavourful stout for a beautiful depth of flavour, and feel free to pour yourself a glass while you bake!
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In a food processor simply pulse together the flour, salt, butter and sugar until the mixture resembles breadcrumbs, then transfer to a bowl, add the eggs and form into a ball of dough. Do not overwork, just mix enough to bring the dough together
Wrap the dough in clingfilm and leave in the fridge to chill for 20 minutes
3
Preheat the oven to 150°C/gas mark 2. Grease a 25cm loose-bottomed tart tin and set aside
4
Once the pastry has chilled, lightly dust a work surface with flour and roll the pastry out into a large circle, 5cm bigger than your tin. Loosely roll the pastry around the rolling pin, then carefully drape the pastry over the tin and lightly press the pastry into the edges to fit
5
Carefully trim the edges of the pastry using a sharp knife. Line the pastry with some greaseproof paper, then pour in some baking beans. Blind bake the pastry case in the oven for around 45 minutes until pale golden in colour. Remove from the oven and increase the oven temperate to 180°C/gas mark 4
6
Discard the greaseproof paper and baking beans and brush the entirety of the pastry case in egg wash - this will help to prevent cracks appearing in the pastry
To make the filling, add the stout and grated apple to a pan and bring to the boil. Reduce to a simmer and leave the liquid to reduce by half, then remove from the heat and set aside until warm
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
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Honey and stout tart
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