Irish Apple Amber Tart (Printable Version)

A buttery tart filled with spiced apples and crowned with light golden meringue.

# What You Need:

→ Pastry

01 - 1 2/3 cups all-purpose flour
02 - 7 tablespoons unsalted butter, cold and cubed
03 - 1/4 cup caster sugar
04 - 1 large egg yolk
05 - 1-2 tablespoons ice-cold water
06 - Pinch of salt

→ Apple Filling

07 - 4 large Bramley apples, peeled, cored, and sliced
08 - 1/2 cup caster sugar
09 - Juice and zest of 1 lemon
10 - 2 large egg yolks
11 - 2 tablespoons unsalted butter

→ Meringue

12 - 4 large egg whites
13 - 1 cup caster sugar
14 - 1/2 teaspoon cream of tartar
15 - 1/2 teaspoon vanilla extract

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9-inch tart tin with removable base.
02 - In a bowl, rub together flour, butter, sugar, and salt until mixture resembles breadcrumbs. Add egg yolk and enough cold water to form a dough. Knead briefly, wrap, and chill for 20 minutes.
03 - Roll out pastry to fit the tart tin. Line the tin, trim edges, prick base with a fork, and chill for 10 minutes.
04 - Line pastry with parchment and baking weights; bake for 15 minutes. Remove weights and bake 5 more minutes until lightly golden. Cool.
05 - In a saucepan, combine apples, sugar, lemon juice, and zest. Cook over medium heat, stirring, until apples are soft and pulpy for 10-12 minutes. Remove from heat, mash gently, and stir in butter. Cool 10 minutes, then whisk in egg yolks. Spread filling in pastry shell.
06 - In a clean bowl, whisk egg whites until soft peaks form. Gradually add sugar and cream of tartar, beating to stiff, glossy peaks. Beat in vanilla.
07 - Spoon or pipe meringue over apple filling, swirling decoratively.
08 - Bake for 20-25 minutes, until meringue is golden and crisp. Cool in tin. Serve warm or at room temperature.

# Helpful Tips:

01 -
  • The contrast between tangy apple and sweet airy meringue is absolutely addictive
  • Looks like you spent hours but comes together with simple pantry staples
  • That golden caramelized top makes everyone gasp when you pull it from the oven
02 -
  • Let the apple filling cool completely before adding the meringue or it will weep and become soggy
  • Make sure your bowl and beaters are completely grease free for the tallest most stable meringue
  • The meringue will continue to firm up as it cools so don't worry if it seems slightly soft right out of the oven
03 -
  • Use room temperature eggs for both the pastry and meringue everything incorporates better
  • A pinch of cinnamon in the apple filling adds lovely warmth but skip it if you want pure apple flavor

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