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A vital component of the quintessential Irish Apple Tart is the Bramley apple. These apples are less visually appealing, with a knobbly exterior, but they excel in baking, breaking down beautifully when cooked. In the United States, similar results can be achieved with Granny Smith apples, which, while not identical, offer a pleasant sweetness and suitable baking qualities.
Once the apples are prepped—peeled, cored, and sliced thinly—sugar is added to counterbalance the tartness inherent to Bramley apples. This step evokes nostalgia, as many recall their childhoods when their mothers would coat apples in sugar, making it a sweet treat rather than a chore.