Irish Apple Amber Tart (Printable Version)
Buttery crust filled with spiced apple compote, topped by a cloud of baked golden meringue.
# What You Need:
→ Pastry Crust
01 - 1 2/3 cups all-purpose flour
02 - 7 tbsp unsalted butter, chilled and cubed
03 - 1/4 cup granulated sugar
04 - 1 large egg yolk
05 - 2-3 tbsp cold water
06 - Pinch of salt
→ Apple Filling
07 - 5 medium Bramley or Granny Smith apples (about 1.75 lbs), peeled, cored, and sliced
08 - 1/2 cup granulated sugar
09 - Zest and juice of 1 lemon
10 - 1 tsp ground cinnamon
11 - 2 large egg yolks
12 - 2 tbsp unsalted butter
→ Meringue Topping
13 - 4 large egg whites
14 - 1 cup caster sugar
15 - 1/2 tsp cream of tartar
16 - 1/2 tsp vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9-inch tart tin with removable base thoroughly.
02 - Rub chilled butter into flour, sugar, and salt until mixture resembles coarse breadcrumbs. Add egg yolk and 2 tablespoons cold water, mixing until dough forms. Add additional water only if necessary to bind. Wrap dough in plastic and refrigerate for 20 minutes.
03 - Roll out chilled pastry on lightly floured surface to 1/8-inch thickness. Carefully line prepared tart tin, trim excess pastry from edges. Prick base all over with fork.
04 - Line pastry with parchment paper and fill with baking beans or pie weights. Blind bake for 15 minutes. Remove paper and weights, then bake additional 5 minutes until bottom is lightly golden.
05 - Combine sliced apples, sugar, lemon zest, lemon juice, cinnamon, and butter in saucepan. Cook over medium heat, stirring frequently, until apples are tender but still hold shape, approximately 10 minutes. Remove from heat and allow to cool slightly.
06 - Whisk egg yolks into slightly cooled apple mixture until thoroughly combined. Spoon apple filling evenly into blind-baked pastry case.
07 - In clean, dry bowl, whisk egg whites with cream of tartar until soft peaks form. Gradually add caster sugar while continuing to whisk, until stiff, glossy peaks develop. Fold in vanilla extract.
08 - Spoon or pipe meringue over apple filling, creating decorative peaks and ensuring complete coverage to edges. Bake for 20-25 minutes until meringue is golden brown with crisp exterior.
09 - Allow tart to cool completely in tin before removing. Serve slightly warm or at room temperature. For best slicing results, use sharp knife dipped in hot water.
# Helpful Tips:
01 -
- The contrast between the tangy spiced apples and sweet cloud like meringue is absolutely magical
- This tart has this incredible way of making a whole house feel warm and welcome in under two hours
02 -
- The meringue will weep if you put it on piping hot filling, so let those apples cool for at least 10 minutes first
- Any trace of fat in your bowl will keep the egg whites from whipping up properly, so wipe everything with vinegar first
03 -
- Place your tart tin on a baking sheet in the oven to catch any drips and make moving it in and out easier
- A pinch of nutmeg alongside the cinnamon adds this lovely warming depth that people notice but cannot quite identify