My ma's apple tart

Location:

Wexford

You have 500 characters to tell us why you should win Cheffactor:

Im hungry all the time!!Im a trained chef-aghadoe heights killarney, avoca handweavers (kilmac, mt usher, belfast, rathcoole, avoca village)and marlfield house gorey co wexford. I am decicated and focused.The idea of training in ballymaloe is amazing but working on site in the research and development side of the cully and sully business is mind blowing. Im currently working with avoca handweavers on our range of products for shop floor sales and packaging and i love it!!

You have 500 characters to tell us about your dish:

Warm and yummy-almost like a bistro style french tart-i put apple in this one.Ive done, apple with nutmeg, cloves, cinnamon, blackberries/loganberrys from my garden, cardamon or even left over mince pie mix is smashing mixed in. Rhubarb, orange and cinnamon is next on the list! I use a tiny bit of cornflour if the apples are very juicy and the syrup cooks realy thick and stiky.The pastry is just sugar, butter, egg yolk and flour-no additives. bakes realy well and holds for 4-5 days no prob:)