Lough Foyle Tart

The Lough Foyle Tart is a delightful dessert, deeply embedded in the culinary traditions of the region surrounding Lough Foyle, located between County Londonderry in Northern Ireland and County Donegal in the Republic of Ireland. This tart symbolizes the confluence of Irish flavors with a rich history that dates back to the early settlement times around the lough, also known for its stunning, rugged landscape and historical significance as a maritime channel. The tart is famous for its perfect balance of sweet and savory, with the crust and filling incorporating local ingredients that have been cherished for generations.

History of Lough Foyle Tart

Historically, Lough Foyle Tart was a staple among fishermen and farmers alike, who sought a robust and hearty dish that would provide sustenance and a touch of indulgence. The fusion of ingredients represents the blend of land and sea, a melting pot of culture and taste. Over time, the tart evolved from a simple rustic meal into a celebrated dessert, eagerly anticipated during festive gatherings and community celebrations. This transformation marked the socio-economic changes in the area, where local produce began to gain more recognition and appreciation for its quality and flavor.

Ingredients

This recipe will guide you on preparing a traditional Lough Foyle Tart using ingredients treasured for their freshness and quality. For each ingredient provided, ensure it is hyperlinked for your convenience:

• Flour - 2 cups
• Butter - 1 cup, chilled and cubed
• Sugar - 1 cup
• Eggs - 2 large
• Water - 2 tablespoons, cold
• Vanilla Extract - 1 teaspoon
• Apples - 3, preferably Granny Smith, peeled and sliced
• Blackberries - 1 cup
• Heavy Cream - 1/2 cup
• Honey - 1/4 cup
• Cinnamon - 1 teaspoon

Preparation

Making the Pastry

Let's begin by preparing the pastry for the tart:

1. In a large bowl, combine the flour and butter. Using a pastry cutter or your fingers, work the mixture until it resembles coarse crumbs.
2. Add sugar and a pinch of salt to the mixture. Make a well in the center and add one of the eggs and water. Mix until the dough begins to hold together.
3. Form the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes or until firm.

Preparing the Filling

While the pastry is chilling, prepare the delightful filling:

1. In a mixing bowl, toss apples and blackberries with sugar, vanilla extract, and cinnamon. Set aside.
2. In a saucepan, gently heat the honey and heavy cream together until it begins to simmer. Do not allow it to boil over. Remove from heat and cool slightly.

Assembly and Cooking

It's time to assemble the tart and bake it to perfection:

1. Preheat your oven to 375°F (190°C).
2. Remove the dough from the refrigerator and roll it out on a lightly floured surface to fit your tart pan. Carefully transfer the dough to the pan and trim the edges.
3. Arrange the prepared apples and blackberries filling evenly in the pastry shell.
4. Whisk the second egg and brush lightly over the pastry edges.
5. Pour the cooled honey and heavy cream mixture over the fruit filling.
6. Bake in the preheated oven for 40-45 minutes or until the crust is golden brown and the filling is bubbly.

Serving Suggestions

Allow the Lough Foyle Tart to cool slightly before serving. This tart can be enjoyed warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Alternatively, serve it at room temperature, allowing the flavors to fully meld and reveal their richness. Pair it with a strong Irish tea or local cider to enhance its delightful taste experience.