Part 5/7:
With all ingredients ready, the next task is assembling the tart. The rolled-out pastry is laid into a shallow tart pan, a nod to both Irish and French cuisines. The technique emphasizes rustic charm over fancy presentations, aiming for comfort over aesthetics.
Once the apple filling is in place, another layer of pastry is rolled out to cover the tart. An egg wash is applied before sealing the edges together—an uncomplicated yet effective method for creating the iconic look of a traditional tart. Some pinpricks on the top allow steam to vent during baking, while a sprinkle of granulated sugar gives it a lovely finish.